Broken Parboiled Rice

Broken Parboiled Rice is same as parboiled rice. While processing the parboiled rice, broken rice is segregated to make Broken Parboiled Rice. This is an easy to cook rice and easy to digest. Soaking in water, steaming and drying are the three main steps involved in processing parboiled rice. In principal, this is the most ordinary process used in every part of the world. The paddy is steamed without de-husking. Once the boiled rice is dried the paddy is sent to rice mills for removing the husk using abrasion or friction.

In the process, the nutritional value and taste of rice are conserved. Like parboiled rice, Broken Parboiled Rice contains the same nutritional values. It contains thiamine, niacin and biotin. Thiamine is a type of B1 vitamins that helps in converting the food into energy. This energy is especially good for keeping the nervous system healthy. Niacin contains vitamin B3 that also works to convert food into energy which is used for smooth functioning of important body organs. B7 vitamin is found in parboiled rice in the form of biotin that extracts enzyme and employ it in different body functions. Deficiency of biotin in the body causes rashes on the face and thinning of hair.

Leading research has shown rice as staple food. Nearly half of the world’s population rely on rice. In that share parboiled rice takes the big chunk. Several specific characteristics are highlighted in the report including taste, cooking time and easy-to-digest trait. Parboiled rice contains low glycemic index which makes it more suitable for consumption by diabetics.

The research has estimated a consumption of parboiled rice to the tune of 275 million tons by the year 2023. This consumption will continue to grow at a rate of 5%-6% per year. In terms of production, China takes the lead followed by India and Bangladesh.