Fursa Rice
FURRSA RICE IS 100% PARBOILED AND SORTED RICE
Parboiled and sorted rice are two distinct types of rice processing methods that impact the nutritional content, texture, and appearance of the final rice product.
Parboiled Rice:
-
Processing Method: Parboiling is a method where rice is partially boiled in the husk before milling. The process involves soaking, steaming, and drying the rice.
-
Nutritional Benefits: Parboiling helps retain more nutrients in the rice grain, as the process pushes vitamins and minerals from the bran into the endosperm.
-
Texture and Appearance: Parboiled rice grains are typically firmer and less sticky than regular white rice. The grains are also more golden or amber in color.
Sorted Rice:
-
Processing Method: Sorting is a post-harvest processing step that involves separating rice grains based on size, shape, and color. This is often done using machines to ensure uniformity.
-
Quality Control: Sorting helps eliminate broken, discolored, or defective grains, enhancing the overall quality and appearance of the rice.
-
Texture and Appearance: Sorted rice has a consistent size, shape, and color, providing an aesthetically pleasing and visually uniform presentation when cooked.
In summary, parboiled rice undergoes a pre-milling boiling process that enhances its nutritional profile, resulting in firmer grains with a distinct color. On the other hand, sorted rice is processed post-harvest to remove irregularities, ensuring a visually appealing and uniform final product. Both processing methods contribute to the overall quality and characteristics of the rice consumed.
Parboiled Rice