IR64 parboiled rice is a widely traded parboiled long-grain, non-basmati rice variety that’s especially popular in bulk supply, export markets, institutional catering, and everyday meals in many parts of Africa, the Middle East, and Asia
When this variety is parboiled (soaked, steamed, and dried in the husk before milling), it becomes a “parboiled IR64” rice — often called sella rice in trade.
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 Key Characteristics

• Grain Type: Long-grain, non-basmati rice (about ~5.8 – 6.2 mm).

• Color: Golden yellow or creamy hue due to the parboiling process.

• Parboiling: Parboiling drives nutrients from the husk into the grain and hardens the grain, improving milling yield, nutrient retention, and shelf life.

• Texture: Cooks into firm, separate grains that are less sticky than regular white rice — good for everyday meals and catering.

• Nutritional Retention: Higher retention of vitamins and minerals than regular milled rice because of the parboiling process.

• Moisture & Quality: Generally kept at ~≤14% moisture for stability and storage.

 Uses & Popularity

• Daily Consumption: Common in households where rice is a staple.

• Bulk Catering & Institutions: Preferred for mass preparation (like canteens and school meals) because it’s forgiving to cook in large quantities.

• Export & Trade: A major export rice from India to West Africa, the Middle East (GCC countries), and other regions due to consistent quality and cost-effectiveness.

 Cooking Notes

• Like other parboiled rice, IR64 parboiled rice benefits from a slightly longer soak or good boiling because the starch has been gelatinized already during processing.

• It stays fluffy with individual grains once cooked — excellent for dishes where separated grains are preferred