Non Parboiled Rice

Non-parboiled rice, also known as regular milled or white rice, is a staple food consumed by millions worldwide. Unlike parboiled rice, which undergoes a steam pressure process before milling, non-parboiled rice is processed differently. After harvesting, the outer hull of the rice kernel is removed through milling, revealing the inner white grain. This type of rice retains its natural flavor, texture, and nutritional value. It cooks up fluffy and separate, making it ideal for a wide range of dishes, from savory main courses to delectable desserts. Non-parboiled rice comes in various varieties such as long-grain, medium-grain, and short-grain, each offering distinct characteristics suited to different culinary applications.

1. White Rice: This is the most common type of non-parboiled rice. It is milled to remove the husk, bran, and germ layers, leaving behind the starchy endosperm.

2. Brown Rice: Brown rice is also non-parboiled and differs from white rice in that it retains the bran layer, which contains fiber and some nutrients. It has a nuttier flavor and chewier texture compared to white rice.

3. Basmati Rice: Basmati rice is a long-grain variety of rice known for its distinctive aroma and flavor. It can be found in both white and brown varieties and is commonly used in Indian and Middle Eastern cuisines.