 Characteristics : Parboiled rice is produced by a process of soaking, pressure steaming and drying prior to milling. This modifies the starch and permits the retention of much of the natural vitamins and minerals in kernels. The rice is usually slightly yellowish, although the color largely fades after cooking.
Production : Paddy is the principal raw material for the production of parboiled rice. Due to an abundant water supply and consistent source of paddy in Thailand, more than 100 parboiled rice mills are spread throughout the central region, the production of premium quality, odorless parboiled rice in Thailand is constant year round.
Market Facts : Parboiled rice is the only rice produced for export-oriented purposes, and Thailand is now the world's largest supplier. Among the major markets are South Africa, Nigeria and various countries in Asia, Europe, the Mediterranean and the Middle East.
|
