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The process of parboiling allows the rice to retain more of the vitamins and minerals from the original grain. The procedure alters the texture and guarantees a more separate and firm grain upon cooking

The process of parboiling allows the rice to retain more of the vitamins and minerals from the original grain. The procedure alters the texture and guarantees a more separate and firm grain upon cooking

Rice other than basmati rice is called non- basmati rice. ... In fact, basmati rice equals to only 1% production of the total rice grown in India. Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round.

The process of parboiling allows the rice to retain more of the vitamins and minerals from the original grain. The procedure alters the texture and guarantees a more separate and firm grain upon cooking

The process of parboiling allows the rice to retain more of the vitamins and minerals from the original grain. The procedure alters the texture and guarantees a more separate and firm grain upon cooking

The process of parboiling allows the rice to retain more of the vitamins and minerals from the original grain. The procedure alters the texture and guarantees a more separate and firm grain upon cooking

Rice other than basmati rice is called non- basmati rice. ... In fact, basmati rice equals to only 1% production of the total rice grown in India. Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round.

Basmati (pronounced IBasmati [) is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan and Nepal. ... Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India, Pakistan and Nepal