Product description
Parboiled rice, also known as converted rice or Usna Chawal in West Bengal or Ponni Rice in the Southern states of India, is a partially precooked rice that has been common in Asian and African countries for a number of years. Parboiling happens when the rice is soaked, steamed, and dried while it’s still in its inedible outer husk. This turns the rice inside a slightly yellow hue. Parboiling rice makes it easier to remove the husk of the rice before eating it. The process also improves the texture of the rice, making it fluffier and less sticky when you cook it than regular white rice. Parboiled rice is also a source of iron and calcium.
Good for daily consumption – source of iron and calcium
Improved Gut Health – The starch in parboiled rice acts as a prebiotic.
Lower impact on blood sugar levels – safer choice for people with diabetes than other rices
Grown by our farmers in paddy fields in West Bengal. For you.
