Parboiled A12 RC

Description

Myanmar Parboiled Rice is a premium rice category produced through a specialized parboiling process, where the paddy is steamed and partially boiled before milling. This method enhances the nutritional content, strengthens the grain, and gives the rice its distinctive golden hue and firm, non-sticky texture after cooking.
One of the key benefits of parboiled rice is its lower Glycemic Index (GI) compared to regular white rice, making it especially suitable for diabetics and health-conscious consumers. The grains remain firm and separate when cooked, making it a versatile choice for everyday meals as well as international cuisines.

Key Export Markets

Myanmar Parboiled Rice is widely exported to European markets such as Poland, Germany, the Czech Republic, Spain, and other EU countries, where it enjoys strong demand in supermarkets, retail chains, and wholesale distribution networks. Its reputation as a healthier alternative to regular rice has made it a popular choice among European consumers.

Applications

Ideal for daily household consumption in health-focused diets
Widely used in supermarkets and retail packs across Europe
Suitable for catering industries and restaurants requiring firm, separate grains
Common in blended rice packs for EU markets

At Good Brothers’, we deliver Myanmar Parboiled Rice in both bulk shipments for large distributors and consumer-ready retail packs, customized to meet the needs of European buyers. With our focus on quality, consistency, and timely supply, we continue to strengthen Myanmar’s reputation as a trusted rice exporter in the global marketplace.

Specifications

Myanmar Long Grain Parboiled Rice 5% Broken (Well Milled, Double Polished & Sortexed)

Whole Kernels and Head Rice	:	95.0% Min
Broken (3/4 basis)	:	5.0% Max
Moisture	:	14.0% Max
Chalky Kernels (3/4 basis)	:	3.0% Max
Yellow Kernels	:	0.5% Max
Damaged Kernels	:	0.5% Max
Red/Red Streaked Kernels	:	0.5% Max
Glutinous Kernels	:	0.5% Max
Foreign Matters	:	0.5% Max
Foreign Kernels	:	3.0% Max
Paddy Kernels (Grains/Kg)	:	3 grain per kg
Average Length	:	6.0mm Min
Length-Width Ratio	:	≥ 2.0
Milling Degree	:	Well Milled, Double Polished and Sortexed
Crop Year	:	Current Crop

Myanmar Long Grain Parboiled Rice 10% Broken (Well Milled, Double Polished & Sortexed)

Whole Kernels and Head Rice	:	90.0% Min
Broken (3/4 basis)	:	10.0% Max
Moisture	:	14.0% Max
Chalky Kernels (3/4 basis)	:	3.0% Max
Yellow Kernels	:	0.5% Max
Damaged Kernels	:	0.5% Max
Red/Red Streaked Kernels	:	0.5% Max
Glutinous Kernels	:	0.5% Max
Foreign Matters	:	0.5% Max
Foreign Kernels	:	3.0% Max
Paddy Kernels (Grains/Kg)	:	3 grain per kg
Average Length	:	6.0mm
Length-Width Ratio	:	≥ 2.0
Milling Degree	:	Well Milled, Double Polished and Sortexed
Crop Year	:	Current Crop