Overview of Parboiled Rice
Parboiled rice, also known as converted rice, is rice that has been partially precooked in its husk. The process involves soaking, steaming, and drying the rice before milling. This method helps to retain more nutrients compared to regular white rice and can result in a firmer texture when cooked. Parboiled rice is often used in various culinary applications due to its improved cooking qualities and nutritional benefits.
Specifications of Parboiled Rice
- ype: Can be long-grain, medium-grain, or short-grain.
- Color: Typically golden-brown before milling, turning white after milling.
- Texture: Firm and non-sticky when cooked.
- Nutritional Content: Higher in vitamins and minerals compared to white rice. Retains more of the bran and germ.
- Cooking Time: Generally longer than white rice due to the parboiling process.
- Moisture Content: Usually around 12-14%.
Packaging Details
- Packaging Material: Commonly packaged in polypropylene bags, paper bags, or vacuum-sealed pouches to maintain freshness.
- Package Sizes: Available in various sizes, typically ranging from 1 kg to 50 kg or more.
- Labeling: Should include details such as the brand, type of rice, nutritional information, and storage instructions.
- Storage: Packaged in a dry, cool place to prevent moisture absorption and pest infestation.
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