Description

Overview

Ceylon White Slender Parboiled Rice is a Sri Lankan long-grain rice variety that undergoes a parboiling process before milling.
This process helps retain nutrients within the grain and contributes to a lower glycaemic index of approximately 41.

The rice is milled from paddy harvested in 2024 and is characterised by long slender white grains with consistent quality and structure.
Parboiled rice is commonly used in many cuisines due to its firm texture and ability to remain separate after cooking.

Key Features

• Low Glycaemic Index (GI 41)
• Parboiled long-grain rice
• Long slender white grains
• Average grain length approximately 6.78 mm
• High head rice proportion (up to 95%)
• Moisture content ≤14%
• GMO-free

Usage Instructions

Rinse rice before cooking. Prepare using conventional rice cooking methods with approximately two parts water to one part rice.
Parboiled rice may require slightly longer cooking time than standard white rice.

For people living with diabetes, portion size and total carbohydrate intake should be considered when incorporating rice into a meal plan.

Precautions

Rice contains carbohydrates that may influence blood glucose levels. Individuals managing diabetes should monitor their glucose response and consult a healthcare professional or dietitian when adjusting dietary carbohydrate intake.