1. Brown Rice: Kernels of rice from which only the hull has been removed.

  2. White Rice: Rice which has under gone a procedure where its hull and bran layers have been removed.

  3. Parboiled: Paddy that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. The parboiled-rice is polished and sorted to the customerís specific requirements.