Characterized with top quality, pure nature and high nutrition, Chinese parboiled rice is processed with long grain paddy from southern China as raw material through stages of cleaning, soaking, cooking and drying, then hulling and milling as conventional rice. Parboiled rice, though still unfamiliar to most Chinese, is extensively accepted as healthy and organic food in America, Europe and Middle East, etc., with increasing annual consumption.

　　The parboiled rice looks golden, shiny and smooth; fragrant flavour and worth chewing with dense and even kernels.

　　Parboiled rice enjoys several advantages in contrast to normal rice in terms of nutrition, meal preparation and storage, which can be listed as follows:

　　１.Better nutrition: The nutritious facts such as vitamin, inorganic salts and water-soluble elements from the inner layer of paddy are dispensed into the endosperm after parboiling process, adding value to the finished product.

　　2.Higher cooking yield: 37-76% more cooked rice is produced from parboiled rice than that from white rice of identical quality under the same cooking conditions.

　　3.Less cooking time: It takes shorter time for cooking, thus saving energy.

　　4.Easy for storage: After parboiling, most microbes are devitalized and the enzyme, being inactive, is unable to germinate, hence prolonging storage time. This is specifically suitable for rice transportation and/or storage under unusual environment and conditions.

　　Chinese parboiled rice - the natural,

　　nutritious food - leads to better quality life;

　　Chinese parboiled rice - the attractive,

　　delicious rice - enriches your meal.