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title: IR64 Parboiled Rice vs Long-Grain Non-Basmati Rice

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**IR64 Parboiled Rice vs Long-Grain Non-Basmati Rice**
![IR64 Parboiled rice](https://hackmd.io/_uploads/HkGSismrbe.jpg)

When sourcing rice for domestic or international markets, [IR64 Parboiled Rice](https://www.amoliinternational.com/indian-non-basmati-rice-traders.html) is compared with Long-Grain Non-Basmati Rice to determine the best option for their needs. Both varieties are widely used, but each offers distinct advantages depending on consumption habits and commercial requirements.

IR64 Parboiled Rice is processed through a steaming method that strengthens the grain, improves nutrient retention, and enhances shelf life. It delivers a non-sticky, firm texture after cooking, making it ideal for bulk catering, restaurants, and institutional kitchens. Its excellent volume expansion and long storage stability make it a preferred choice in African and Southeast Asian markets.

On the other hand, Long-Grain Non-Basmati Rice is valued for its natural taste and versatility. It cooks evenly, remains fluffy, and blends well with various cuisines. This variety is commonly used in everyday household cooking, food service, and packaged food products.

From a commercial standpoint, IR64 Parboiled Rice offers better resistance to breakage and spoilage during transit, while Long-Grain Non-Basmati Rice provides flexibility for diverse culinary applications. Choosing between the two depends on market demand, pricing strategy, and intended usage. Both varieties continue to play an essential role in global rice trade.


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