In order to have parboiled rice the kernels are going through a steam pressure process before milling.
Meaning that the kernels are soaked, steam processed and dried, while still jacketed in their brown bran layer.
This forces nutrients from the bran layer deeper into the kernel and seals some of the vitamins into the rice kernel before the rice is milled.
Characteristics of kernel:
* length: 6,7 - 7,1 mm.
* relation of length / width > 3,0
For high quality rice:
* the moisture: 13,5 - 14%
* breaking kernels less than 3%.
