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Ir 64 Long Grain Par Boiled Rice
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The complete grain of rice is soaked, steamed and dried – then the hull is removed to make par-boiled rice. This procedure gelatinizes the starch in the grain, ensuring a firmer, more separate grain when cooked. It is also used to make idly rava. This is one of the most consumed types of rice in the world; most of Africa is dependent on this variety of rice.
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