Parboiled rice is nothing other than the rice,which has undergone the process of parboiling. It is a naturallydelicious food with complex carbohydrates and low glycolic index.There are approximately over 1400 varieties of rice across theglobe. The best of them all is the Parmal Boiled Rice, historicallyoriginated and produced in some parts India including Jharkhand.Among the finest growers of Parmal Boiled Rice, many have theirfields located in the plateau of Jharkhand. The unique soil,climatic conditions, and the nutritional water source truly enhancethe exquisite flavor, unique aroma, and delicacy of the texture ofthe Parmal Boiled Rice. Despite all the new technology and researchno other area of the world has been able to grow the Parmal BoiledRice, with its original characteristics same to one grown inJharkhand. The average grain size of Parmal Boiled Rice grown inJharkhand ranges from about 5.2mm (swarna mansoori) to 6.6 mm (IR).The main characteristics of Parmal Boiled Rice are that they areNon-Glutinous, Slender, very Aromatic and excellent in Taste andCooking.