IR64 is a high-yielding long-grain rice variety of the International Rice Research Institute (IRRI). It is widely cultivated in India and other tropical countries due to its adaptability and resilience to challenging growing conditions. The rice has a soft texture and a non-sticky nature. It is vastly popular in the markets of Africa, the Middle East and Southeast Asia where it is valued for its quality and cost-effectiveness.
This is one of our top-quality rice products, produced through soaking, pressure steaming, and drying before milling. This process alters the starch and allows for the retention of many natural vitamins and minerals in the grains. Parboiled rice is partially boiled in the husk prior to milling, which provides a distinct processing advantage. It acquires a yellowish tint from the parboiling process, which preserves the nutrients. This variety of rice retains more vitamins and minerals (such as thiamine) compared to fully milled white rice. When cooked, it has a non-sticky texture, making it ideal for certain recipes.
This variety of rice is highly resistant to pests such as planthoppers and tolerant to drought and salinity.
The IR64 variety is rich in carbohydrates and low in fat, making it a good source of energy for daily consumption.
Parboiled rice has a lower glycemic index (GI) compared to other rice, meaning it causes a slower rise in blood sugar levels.
This rice is mostly consumed as plain steamed rice that can be consumed with other Indian dishes.
Due to its non-sticky texture, parboiled rice can also be used to make fried rice and pulao.