Parboiled Rice IR 36 and IR 64
Parboiled rice is a variety of rice that has been partially boiled in the husk, hardening and toughening the grains. Additionally, parboiling aids in preserving rice's nutrients, which can be lost during milling. Because white rice has had its bran and germ removed, parboiled rice is thought to be healthier.
IR 36: IR 36 is a medium-grain rice variety that was developed in India in the 1960s. It is known for its high yield and resistance to pests and diseases.
IR 64: IR 64 is another medium-grain rice variety that was also developed in India. It is similar to IR 36 in terms of yield and resistance to pests and diseases, but has a longer grain and a slightly higher amylose content. IR 64 is popular both in India and in international markets, particularly in West Africa and the Middle East.
Parboiled Rice IR 36 and IR 64 are widely used in Indian cuisine, particularly in dishes like biryani, pulao, and fried rice. They are also popular in other countries and are often used as a substitute for other rice varieties. The export of these rice varieties is an important source of income for Indian farmers and traders.
Product Details
| Grain shape IR-36 | Medium slender |
|---|---|
| Grain shape IR-64 | Long slender |
| Flavor | Mild |
| Cooking quality | Excellent |
| Country of Origin | India |
Product Analysis
| Scientific name of Parboiled Rice | Oryza sativa |
|---|---|
| Color | Yellow |
| Starch content | Low to medium |
| Protein content | Medium |
| Average grain length IR-36 | 5.5 mm |
| Average grain length IR-64 | 6.0 mm |
| Broken | 5,10,15,25% |
| Moisture | 14% Max |
| Sortex | 100% |
| Foreign Matter | 1% Max |
100% Excellent Quality
Experience the Authentic Taste
From the Farm to your plate only with Samay Trade
Industries where it is used
Grocery Stores and Supermarket
Hotels and Restaurant
