Parmal raw rice is a type of non-basmati rice that is commonly grown in the Indian subcontinent. It is an indigenous rice variety that is widely cultivated in the states of Uttar Pradesh, Bihar, and West Bengal in India, and in neighboring countries such as Bangladesh and Nepal. The grains of Parmal raw rice are medium to long in length and are slender in shape. They have a pale white or cream-colored outer layer with a slightly sticky texture when cooked. The flavor of Parmal rice is mild and subtle, making it a versatile ingredient that can be used in a variety of dishes. Parmal raw rice is often used in the preparation of biryanis, pulaos, and other rice-based dishes. It is also commonly used to make rice flour, which is used in the production of various snacks and desserts. The rice is high in carbohydrates and is a good source of energy. It is also low in fat and cholesterol-free, making it a healthy addition to any diet. When cooked, Parmal raw rice becomes fluffy and has a distinct aroma that is characteristic of the rice variety. It is important to wash the rice thoroughly before cooking to remove any impurities and excess starch. The rice can be cooked in a variety of ways, including boiling, steaming, or pressure cooking. Overall, Parmal raw rice is a popular and versatile ingredient that is widely used in Indian and South Asian cuisine. It is known for its mild flavor, fluffy texture, and distinct aroma, making it a favorite among rice lovers around the world.