Description

Specifications of Parboiled Rice 5% Broken

PARBOILED RICE IR- 36/64
Broken (Basis 2/3 of Average Grain Rice Length): 5% Max
Moisture: 14% max
Foreign Matter /Damaged / Discolored Grains / Dead Grains / Black Grains Red and Red Streaked Kernels: 1% max
Typical Grain Length of Uncooked Rice is 6mm & beyond
Typical length to breadth ratio of uncooked Rice is 2.5 & beyond
Whole Grain Kernels is 70% min
Admixture of lower grade rice is 10% max

Parboiled rice, or “Khao Hom Pao,” is popular in Thailand for its nutritional benefits and unique cooking properties. The process partially boils the rice in the husk, retaining more nutrients like vitamins and minerals. It has a firmer texture compared to white rice and stays separate when cooked, making it ideal for dishes like fried rice or curries. Khao Hom Pao remains fluffy and non-sticky, even when refrigerated. It also offers a slightly nutty flavor, adding depth to Thai dishes.

In Thailand, people commonly use parboiled rice in both home kitchens and restaurants for daily meals and special occasions. Many prefer it for its higher fiber content, which helps with digestion and blood sugar control. Khao Hom Pao also lasts longer and resists spoilage, making storage convenient. Its versatility and health benefits have made it a staple in Thai cuisine.