Parboiled medium-grain rice

Rice that has been steamed before being hulled retains more nutrients, such as vitamins and minerals, within the grain itself.

The grain is medium-length, and during cooking, it remains separate and less sticky compared to regular medium-grain rice.

Thanks to its well-preserved nutritional values and ease of preparation, it keeps the grains separate after cooking.

This type of rice is ideal for:

• Pilafs: the grain remains firm and separate, where it is important for the rice to be fluffy and well absorb the flavors of spices and broth.
• Side dishes with meat and vegetables: due to its firm texture, it is ideal for preparing various side dishes with meat and vegetables, as the grains remain separate and do not stick together.
• Soups and stews: it can be added to soups and stews without breaking apart, making it suitable for various dishes that require the rice to maintain its shape and texture.