Ukada / Parboiled Rice – 1 kg

Ukada rice, also known as parboiled or “converted” rice, is processed by soaking, steaming, and drying the paddy while still in the husk, before milling. This method drives nutrients (especially B-vitamins) from the bran into the kernel, resulting in a more nutritious rice compared to regular white rice.

• Nutrient Retention: The parboiling process helps retain more vitamins & minerals compared to regular white rice.

• Non-Sticky / Fluffy Texture: Grains remain separate and firm after cooking—no clumping.

• Better Digestibility: Easier on digestion in many cases; suitable for porridge / kanji recipes.

• Versatile Usage: Great for daily rice, khichdi, idli/dosa batter mix, porridge (ukda tandul pej) etc.

• Ideal for Health-Conscious Diets: Lower glycemic response than some fully milled rices; good option for balanced meals.