Parboiled Rice IR 64 is a premium variety of parboiled rice processed through a specialized hydrothermal method including soaking, steaming, and drying the paddy in its husk to enhance its nutritional and physical qualities. This process retains vital B vitamins and minerals by migrating them from the bran layer into the endosperm, resulting in rice that is not only more nutritious but also boasts a firm texture with non-sticky, separate grains upon cooking. Its enhanced shelf life and resistance to insect infestation make it highly suitable for bulk storage and commercial use. Ideal for food processing companies, restaurants, and B2B distributors, IR 64 parboiled rice delivers consistent quality, improved cooking performance, and superior nutritional value compared to standard rice varieties.
Key Features
| Features | Description |
|---|---|
| Rice Variety | IR 64 |
| Processing Method | Parboilled via hydrothermal treatment (soaking, steaming, drying) |
| Nutritional Enhancement | Increased B vitamins and mineral retention through nutrient migration into endosperm |
| Cooking Properties | Firm texture with separate, non-sticky grains |
| Shelf Life | Longer shelf life due to enzyme inactivation |
| Pest Resistance | Greater resistance to insect infestation during storage |
| Ideal For | Bulk commercial use, food processing, restaurants, and B2B distribution |
| Physical Appearance | Golden yellow tint characteristic of parboiled rice |
| Moisture Content | Optimal moisture level maintained for storage stability |
| Attributes | Description |
|---|---|
| Rice Type | Parboiled IR 64 |
| Grain Length | Medium grain |
| Color | Light golden yellow due to parboiling |
| Moisture Content | Approximately 12-14% |
| Packaging | Bulk bags, typically 25-50 kg sacks for B2B customers |
| Origin | India |
| Shelf Life | 12-18 months under proper storage conditions |
| Cooking Time | 20-25 minutes |
| Nutritional Benefits | Higher retention of thiamine, niacin, and iron compared to raw rice |
*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.
The parboiling process involves soaking, steaming, and drying the rice grains within their husks, which causes water-soluble nutrients such as B vitamins and minerals to migrate from the outer bran layer into the starchy endosperm, thereby enhancing the rice's overall nutritional profile.
Due to enzyme inactivation during the parboiling process, Parboiled Rice IR 64 exhibits increased shelf life and resistance to insect infestation, making it highly suitable for extended storage in warehouses and commercial supply chains.
Its firm texture and less sticky grains when cooked lead to visually appealing and consistent dishes, while the improved nutritional retention makes it a preferred ingredient for healthy food preparation in professional environments.
The typical moisture content ranges between 12-14%, which balances optimal shelf stability and preservation of grain integrity during storage and transportation.
Parboiled Rice IR 64 has a characteristic light golden yellow tint caused by the soaking and steaming process, unlike the white to off-white color of raw milled rice varieties.
Brand: maa kalika rice
Country Of Origin: India
IR 64 is a long-grain rice variety that cooks up beautifully, becoming fluffy and separate. It's a popular and affordable choice for everyday meals, known for its consistent quality and delicious taste in a wide range of dishes.
Properties of INDIA ORIGIN, Premium Quality, Silky Sortex (Sorted) Cleaned, LONG-GRAIN, SHORT GRAIN, MEDIUM GRAIN IR 64 Parboiled Rice 5% to 100% Broken, Non-Basmati Parboiled Rice Light Yellow / Creamy White Color / Pale Yellow Color / Golden Yellow Color / Lemon Yellow Color Supplied,
Rich taste
Pure in quality
Packed hygienically
Priced economically
Excellent cooking characteristics
Useful for health
IR-64 is a highly-yielding, long-grain non-basmati rice variety from the International Rice Research Institute, prized for its excellent cooking quality and affordability.
