Cambodian Organic Long Grain Parboiled Rice

Parboiled rice might sound like it’s precooked, but it’s not. Instead, it’s processed quite differently from other types of rice. The resulting grain is cooked and served just as you would white or brown rice. However, because of the special processing, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.
After rice is harvested, its inedible hull is removed to produce brown rice. If rice is put through a second step of processing to remove the bran, it becomes white rice. Unlike brown and white rice, the process for parboiled rice begins before the hull is removed. The complete grain of rice is soaked, steamed and dried, then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook the rice, so it still takes about 20 minutes to prepare.
No. Specification Standard
1 Broken(basis 3/4) 5% Max
2 Damaged kernels 1.50% Max
3 Yellow kernels 1.50% Max
4 Moisture 14% Max
5 Foreign matters 0.10% Max
6 Paddy 1 grain/Kg
7 Average length 6.2 mm Min
8 Milling Degree Well milled and Polished
9 Underdevelloped/ Immature Kernels 0.30 Max
10 Alive/dead insects NIL
11 Crop 2019
12 Glass, Metal, Hard Plastic, Stones Free from
13 Soil and Mud Balls Free from
14 Rodent/Bird Excreta Free from
15 Live Insects Free from
16 Dead Insects Free from
17 Gluten Containing Seeds Free from