Irri-6 Long Grain Parboiled Rice

Parboiled Process: The paddy undergoes a soak, steam, and dry process before milling, which gelatinizes the starch inside the grain. Firm Texture: The parboiling process makes the grains tough and highly resistant to overcooking or becoming sticky. High Volume Expansion: It expands significantly in length and volume when cooked. Nutrient Retention: Parboiling drives vitamins and minerals from the outer husk into the grain kernel, making it more nutritious than regular white rice. Golden Color: The raw grains have a distinct yellowish or golden tint which turns white upon cooking. Grain Length: 6.00 mm to 6.20 mm average Broken Grains: 5% maximum (or 10%, 15%, 25% depending on grade) Moisture Content: 14% maximum Chalky Grains: 3% to 4% maximum Damaged/Discolored: 1% to 2% maximum Foreign Matter: 0.5% maximum Paddy Grain: 0.5% maximum Well Milled: 100% sortexed and double polished