IR 64 Parboiled Rice is a widely cultivated non-basmati rice variety, known for its high yield, affordability, and adaptability. Grown extensively in Andhra Pradesh, Telangana, Tamil Nadu, and West Bengal, it is one of the most preferred varieties for bulk consumption and export, particularly to Africa, Middle East, and South Asia.
Characteristics
- Aroma & Texture: Mild aroma, soft to medium-firm texture, slightly sticky when cooked
- Appearance: Golden-yellow hue due to parboiling
- Processing: Parboiled and milled to retain nutrients and improve shelf life
Ideal For
- Public Distribution & Welfare Programs(PDS, ICDS, MDM)
- Export to Africa, Middle East & Asia
- Large-Scale Catering (canteens, hostels, industrial kitchens)
- Affordable Daily Meals & Food Security Initiatives
Key Features
Features | Description |
| Grain Length | Medium (approx. 6.0–6.2 mm) |
| Color | Golden-yellow (due to parboiling) |
| Moisture | Below 14% |
Texture | Soft to firm, slightly sticky when cooked |
IR 64 Parboiled Rice is a widely cultivated non-basmati rice variety, known for its high yield, affordability, and adaptability. Grown extensively in Andhra Pradesh, Telangana, Tamil Nadu, and West Bengal, it is one of the most preferred varieties for bulk consumption and export, particularly to Africa, Middle East, and South Asia.
Characteristics
- Aroma & Texture: Mild aroma, soft to medium-firm texture, slightly sticky when cooked
- Appearance: Golden-yellow hue due to parboiling
- Processing: Parboiled and milled to retain nutrients and improve shelf life
Ideal For
- Public Distribution & Welfare Programs(PDS, ICDS, MDM)
- Export to Africa, Middle East & Asia
- Large-Scale Catering (canteens, hostels, industrial kitchens)
- Affordable Daily Meals & Food Security Initiatives
Key Features
Features | Description |
| Grain Length | Medium (approx. 6.0–6.2 mm) |
| Colour | Golden-yellow (due to parboiling) |
| Moisture | Below 14% |
Texture | Soft to firm, slightly sticky when cooked |