Below is a list of all known varieties for Parboiled Rice. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Converted Long Grain (Extra Firm) | Parboiled rice processed for maximum firmness and separation. |
| Converted Rice (Enriched) | Parboiled rice with added vitamins. |
| Converted Rice (Extra Long Grain) | Extra-long grain rice that has been parboiled. |
| Parboiled Basmati | Basmati rice that has been parboiled to ensure separation and firmness, popular in biryani. |
| Parboiled Brown Rice (Quick Soak) | Brown parboiled rice that is processed to require minimal soaking before cooking. |
| Parboiled Long Grain (Standard) | The most common form of parboiled rice, highly valued for its non-sticky nature. |
| Parboiled Rice (Basmati Blend) | A mix of parboiled white rice with a percentage of Basmati for aroma. |
| Parboiled Rice (Dry) | Dry, parboiled rice, processed to retain nutrients. |
| Parboiled Rice (Long Grain, High Fortification) | Parboiled rice with an extra-high concentration of added vitamins. |
| Parboiled Rice (Vitamin B-Rich) | Parboiled rice specifically tested for high retention of B vitamins. |
| Sella Rice (Broken) | Broken kernels of parboiled Basmati-style rice. |
| Sella Rice (White) | The Indian term for parboiled white Basmati or Basmati-style rice. |