Chandan Rice

We are cultivating and supplying huge range of Rices from Jagdalpur, Chhattisgarh, India. White Rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and assists prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. Typically 100 g of uncooked rice produces around 240-260 g of cooked grains, the difference in weight owing to absorbed cooking water. Par Boiled Rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content which is denatured) and change its texture. About 50% of the world's paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.

Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice. Additionally, offered range can be availed from us at market leading costs.