What is difference between para boiled and basmati rice?

'Par-boiled' describes the process - paddy is heated with steam or boiled in water for a short time (par-boiling; not boiled enough to cook the rice grain) to loosen the husk. It eases the de-husking. Rice of *any* variety can be de-husked by this process, and the resulting rice is usually cheaper than dry de-husked rice. read more

‘Par-boiled’ describes the process - paddy is heated with steam or boiled in water for a short time (par-boiling; not boiled enough to cook the rice grain) to loosen the husk. It eases the de-husking. read more

Both basmati and jasmine rice are especially aromatic, sharing the 2-Acetyl-1-pyrroline compound that gives them both a pandan-like or popcorn-esque aroma, but basmati has a nuttier quality, while jasmine rice is more faintly floral. read more

In olden days (more than 30-40 years ago), the difference between par boiled rice and raw rice was substantial. A person used to one type and ate the other type wrongly would surely get indigestion in olden days. read more