Raw long grain rice, basmati, jasmine rice, long grain rice, parboiled rice
Long grain rice, basmati, jasmine rice, parboiled rice, rice
Rice like basmati and non basmati rice, basmati, jasmine rice, long grain rice, parboiled rice, rice
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You probably already know about common rice varieties like white rice, brown rice, basmati rice, or jasmine rice. But there’s one lesser-known and often underestimated type that might not be a household name everywhere, yet it’s a key player in the world of agricultural exports. And this rice variety is called parboiled rice. For those who do not know, parboiled rice is a type of rice that has been partially boiled in the husk before milling. The process involves three steps: soaking, steaming, and drying. This actually makes the process of making the rice easier while improving its nutritional value, modifying its texture, and making it more weevil or insect resistant. The parboiling method was developed centuries ago. Some trace its roots back to ancient India, where it was first developed as a method to enhance the durability and nutritional value of rice. Since parboiled rice cooks faster and holds its shape better, it is a favorite in food service industries, military supplies, and large-scale kitchens around the globe.
Sometimes called converted rice, this rice variety is gaining serious traction in international markets, especially across Africa, the Middle East, and some parts of Asia. Countries like India, Thailand, and the United States are among the top exporters, and the demand continues to grow. For exporters and suppliers, this opens up real opportunities to tap into emerging markets where rice is a dietary staple and supply chains are evolving. It’s also worth noting that trade policies and shifting consumer preferences are driving some rice buyers to favor parboiled rice over raw or polished varieties.
The parboiled rice has a slightly yellow/gold hue, subtle nutty flavor, and its texture depends on the grain length. In general, all varieties of rice are suitable for parboiling. However, it is preferable for long slender varieties to prevent breakage during milling. Also, it's best not to parboil aromatic rice varieties because the process can reduce their fragrance. Parboiled rice has earned a strong place in global food supply chains due to its nutritional profile, durability, and adaptability across cuisines. Unlike regular white rice, parboiled rice undergoes a steam-pressure process before milling, which gelatinizes the starch, hardens the grain, and locks in more nutrients from the husk. This ancient technique, used in India as early as 2000 BCE, has evolved into a modern processing method catering to large-scale food systems. Here are the key reasons for rising global demand:
Parboiled rice is commonly classified based on grain length (long, medium, or short) and by specific types or varieties such as Basmati, Non-Basmati, Swarna, and IR64. If you're involved in the export business, it is important to stay informed about these different categories to meet buyer specifications, comply with trade standards, and stay competitive in global markets.
By Grain Length:
By Type:
It is important to note that you can increase the chances of tapping into regional preferences and new buyer segments by diversifying your export portfolio with related categories. Exporters or suppliers often trade in multiple rice types to cater to varied buyer demands, and there are related product categories:
Some key market insights can be a goldmine for your export-import business. It can help you spot trade opportunities and make strategic decisions for growth. And that's why it is so important to keep tabs on these insights. From market trends and parboiled rice prices to global demand, market size, and top importing countries, here’s everything you need to know.
The global parboiled rice market is shaped by demand from countries in Africa (Nigeria, Ghana, Benin), the Middle East (UAE, Saudi Arabia), and parts of Southeast Asia and Europe. In many African countries, gold parboiled rice and long-grain parboiled rice are preferred due to their non-sticky consistency and suitability for local cuisines. In the Middle East and North America, parboiled basmati rice and parboiled brown rice are growing in popularity due to their superior taste, nutritional content, and cooking quality. Moreover, the demand for ponni parboiled rice extends beyond South India to markets in the Middle East, Africa, and South Asia. Let's understand the global market size for overall parboiled and white rice.
Global Parboiled & White Rice Market Size:
Source: IMARC
Top Parboiled Rice Importers Worldwide:
Source: Volza
Parboiled Rice Price Per Kg: Export Import Price Trends:
Source: Tridge
What Global Parboiled Importers Look For:
Different buyer segments look for different product characteristics. Here’s what most parboiled rice buyers focus on:
Whether you are looking for parboiled basmati rice buyers or bulk parboiled rice importers, here is how to go about it:
1. What is parboiled rice?
Parboiled rice is a rice that is partially boiled in the husk before milling. The process involves three steps, including soaking, steaming, and drying the paddy.
2. What are the key export markets for parboiled rice?
Major export markets for parboiled rice are West Africa (Nigeria, Benin, Senegal), the Middle East (UAE, Saudi Arabia, Iraq), Southeast Asia, Bangladesh, and parts of Europe and Latin America.
3. What are the different types of parboiled rice?
Parboiled rice can be classified by grain length (long grain, medium grain, and short grain), quality grades (100% broken, 25% broken, 5% broken, and 100% sortexed), and varieties (Basmati parboiled and non-Basmati parboiled rice).
4. Who is the largest importer of rice in the world?
Benin, Lesotho, and Saudi Arabia are the biggest parboiled rice importers worldwide.
5. What is the HS code for parboiled rice?
10063010 is the parboiled rice HSN code.
6. What is another name for parboiled rice?
Another name for parboiled rice is converted rice. It is also known as sella rice, especially when referring to the parboiled basmati rice type.
7. How to find buyers for parboiled rice?
You can find verified buyers through:
8. What certifications are required for exporting parboiled rice?
Important certifications required for exporting parboiled rice include:
9. Are there any export restrictions or bans on parboiled rice?
Yes, parboiled rice may experience export restrictions or bans based on domestic supply, food inflation, or government regulation. For example, India often restricts or imposes duties on certain rice exports. Currently, India has imposed a 20% export duty on the parboiled rice variety for food safety.
10. Where is parboiled rice grown?
Parboiled rice is grown in several countries across Asia, Africa, and the Americas. The most popular parboiled rice-producing countries are India, Nigeria, Thailand, Bangladesh, China, and Vietnam.
India has reimposed a 20% export duty on parboiled and other milled rice effective May?1, 2025, aiming to secure domestic food supplies and tighten global shipments.(Full Story: Business Standard)
