Parboiled rice is a type of rice, in this case long grain white rice, which has been partially cooked during the milling process and then packaged for sale for use in homes and restaurants. The process was originally developed in Asian nations to simplify the process of removing the raw white rice from its husk and was later determined to have increased nutritional benefits as well. Though parboiled rice is often confused with instant rice, the processes by which they are prepared are quite different and parboiled rice can often require longer cooking times to properly prepare, rather than shorter cooking times. SPECIFICATIONS:

Parboiled rice 5% Sorted
shall have Grain classification, Grain composition and Milling degree as follows:
Grain classification, comprising of:
- Long grain Class 1 and Class 2 combined not less than 45.0%, the rest shall
be Long grain Class 3.
- Of all these there may be Short grain not exceeding 20.0%
Grain composition, comprising of:
- Whole kernels not less than 80.0%
- Brokens having the length as from 3.5 parts onward but not reaching 7.5
parts not exceeding 7.0% Of this there may be brokens having the length not
reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.5%, and
Small parboiled brokens C1 not exceeding 0.1%
- The rest shall be Head rice having the length as from 7.5 parts onward.
Rice and matter that may be present:
- Red kernels and or Undermilled kernels not exceeding 1.0%
- Yellow kernels not exceeding 0.5%
- Black kernels not exceeding 0.15%
- Partly black kernels and Peck kernels combined not exceeding 2.0%, of
which Partly black kernels shall not exceed 0.75%
- Damaged kernels not exceeding 1.0%
- Glutinous rice not exceeding 1.5%
- Paddy not exceeding 5 grains per 1 kg. of rice
- Undeveloped kernels, Immature kernels, Other seeds and Foreign matter
either singly or combined not exceeding 0.2%
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Milling degree: Well milled