To ensure the best quality possible, Karibee Rice is Certified by ISO 22000:2018 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.

Parboiling aims 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 seep into the endosperm, increasing its nutritional value.


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.