IR 64 Parboiled Rice is a premium quality long-grain, non-basmati rice known for its excellent cooking qualities, appealing taste, and enhanced nutritional profile. Originating from the International Rice Research Institute (IRRI) in the Philippines and extensively cultivated across India, including regions such as Andhra Pradesh, Maharashtra, Chhattisgarh, and Uttar Pradesh, this variety has gained substantial global recognition. The parboiling process involved gives the rice grains a distinctive creamy white to golden hue with a glossy, hard texture, ensuring each grain remains fluffy, separate, and firm after cooking. The grain length ranges between 5.8 to 6.2 mm, making it ideal for popular rice dishes like biryani, pulao, and steamed rice preparations. Due to its ease of cooking, superior aroma, and balanced nutritional content—higher than standard white rice—IR 64 Parboiled Rice is highly sought after by food service businesses, exporters, and wholesalers looking to cater to both domestic and international markets, especially in African and Asian countries. This rice variety’s consistent quality and geographic adaptability make it a dependable staple for large-scale food production and commercial distribution.
Key Features
| Features | Description |
|---|---|
| Rice Variety | IR 64 Parboiled Rice |
| Grain Type | Long-grain (5.8 to 6.2 mm) |
| Color | Creamy white to golden yellow |
| Texture | Glossy, hard texture due to parboiling |
| Taste | Good taste with aromatic qualities |
| Cooking Characteristics | Fluffy, separate grains post cooking |
| Nutritional Value | Higher nutrient retention due to parboiling |
| Origin | Developed by IRRI, cultivated extensively in India |
| Primary Uses | Ideal for biryani, pulao, and steamed rice dishes |
| Export Markets | Predominantly Africa and Asia |
| Attributes | Description |
|---|---|
| Grain Length | 5.8 to 6.2 mm |
| Grain Type | Long-grain non-basmati |
| Processing Type | Parboiled |
| Color | Creamy white, pale yellow, or golden |
| Origin | Philippines (developed by IRRI), grown in India |
| Cultivation Regions | Andhra Pradesh, Maharashtra, Chhattisgarh, Uttar Pradesh |
| Taste Profile | Mild aromatic, good flavor |
| Cooking Behavior | Grains remain firm, fluffy, and separate |
| Export Destinations | Africa, Asia |
| Release Year | 1985 |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Parboiling partially cooks the rice in its husk, which drives nutrients from the bran into the grain, enhancing its overall nutritional value compared to regular white rice.
Its long grain size, firm and glossy texture, and ability to remain separate and fluffy when cooked make IR 64 Parboiled Rice ideal for layered and mixed rice dishes like biryani and pulao.
Yes, due to its consistent grain size and cooking characteristics, IR 64 Parboiled Rice is highly compatible with automated and industrial cooking processes.
The notable cultivation regions in India producing IR 64 Parboiled Rice include Andhra Pradesh, Maharashtra, Chhattisgarh, and Uttar Pradesh.
African and Asian countries are the primary importers of IR 64 Parboiled Rice exported from India.
Country Of Origin: India
