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OUR PARBOILED RICE

To ensure the best quality possible, Karibee Rice is Certified ISO 22000:2005 and meticulously maintains guidelines set by the body. Parboiling at our Rice Milling Complex involves hydrothermal treatment of the paddy before milling. This is done in three stages: soaking, steaming and drying. At Karibee Rice, the paddy kernel is soaked, steamed, then dried to 14% moisture using a biomass furnace before it is milled and stored.

The purpose of parboiling is to produce physical, chemical and organoleptic modifications of the rice kernel, with economic, nutritional and practical advantages. These are:

  • Nutritional Value – During Karibee’s parboiling process, minerals and vitamins from the husk and bran seeps into the endosperm, increasing its nutritional value.

 

  • Digestibility– After cooking, parboiled rice is more digestible because of its firm texture and consistency; the soft mass it forms in the stomach is easily accessible by the gastric juices.

 

  • Storage Stability – Milled parboiled rice can be stored longer and better than in its unprocessed state, as germination is no longer possible and the endosperm has a compact texture, making it resistant to insect attacks and to absorption of moisture from its environment.

 

Karibee’s Parboiled Rice is available in sizes: 400g, 800g, 1kg, 2kg, 4kg, 8kg, 9kg, 10kg, 22kg and 45kg or per customer request. Private labeling is also an option.