Parboiled Rice

Golden & white Sella, 5% and 25% broken

CBIL arranges parboiled long-grain rice from India, Thailand and Vietnam in the grades the trade contracts against — golden Sella and white (creamy) Sella at 5% and 25% broken, with moisture ≤ 14%, purity ≥ 99% and current-crop declaration. Parboiling soaks, steams and dries the paddy before milling, which gelatinises the starch inside the husk. Two commercial consequences follow. The grain hardens, so head-rice yield rises and broken percentage falls through milling and handling — the reason parboiled tolerates long trade lanes and repeated handling better than raw white. And the cooked grain stays firm and separate through a holding cabinet instead of collapsing into paste, which is exactly what a canteen serving three hours after cooking needs. Colour depends on soak severity: golden Sella carries the amber tint and a stronger flavour, white Sella is milder and closer to raw white in appearance at a modest premium.

A buyer picks parboiled over long-grain white when the rice will be cooked in volume and held, or when it needs to survive a rough chain — institutional feeding, catering, aid and relief programmes, West African and Middle Eastern retail where parboiled is simply the expected product. It also retains more of the B vitamins that migrate into the endosperm during soaking, which matters to nutrition-led programmes. Where it loses is appearance and cooking time: it takes longer to cook, and the amber cast makes it a poor fit for markets that expect a bright white grain — long-grain white is the sibling for that, and Basmati is the answer where aroma is the product. Supply is arranged in 25 kg and 50 kg PP bags, container-load, with SGS grading, fumigation and phytosanitary certification, on FOB, CFR and CIF terms.