Precooked Parboiled Rice P-100

Product Description

Riviana Precooked Parboiled P-100 is a top quality instantized parboiled long grain rice. The 10 minute rehydration time of P-100 saves energy and labor usage over regular parboiled rice and is the ultimate in product performance. This rice is available in enriched and non-enriched forms and is certified as Kosher.

Product Analysis

Product Analysis


Protein, %
7.0 - 10.0
Total Plate Count
Max. 25,000
Fat, %
0.3 - 1.0
Yeast & Mold, g
Max. 1,000
Fiber, %
0.3 - 0.7

Ash, %
0.4 - 0.8

Ingredient Listing

Non-Enriched - Precooked Long Grain Rice

Enriched - Precooked Long Grain Rice, niacin (niacinamide), iron (ferric orthophosphate), thiamine (thiamine mononitrate), folic acid
Moisture, %
Max. 12.5
Brokens, %
Max. 10.0
Color Golden to Creamy White
Flavor/Aroma Typical/Fresh
Texture Firm Separate
Tap Density, gm/cc
0.48 - 0.52


Riviana Precooked Parboiled Rice P-100 is available in 50 lb. multiwall bags, 1,000 lb. corrugated totes and 1,200 lb. supersacks. This product has an indefinite shelf life and is best if used within 2 years. It is advisable to rotate stock regularly.  Rice is a raw agricultural product and should be put through an appropriate kill step based on your individual use.

Preparation Methods

Precooked Parboiled Rice P-100 has cooking latitude and can be prepared using various methods. Riviana’s technical staff is available to assist in testing and development to suit your operation requirements.

Cooking methods available upon request.

Disclaimer of Warranties:  Although our product data is based on typical results produced and processed from sources believed to be reliable, no warranties, express or implied, are made regarding the accuracy, adequacy, completeness, reliability, usefulness or fitness for a particular purpose of such data and are disclaimed.  Testing of the product in your formulation laboratory before inclusion in the production is recommended.  Changes may be periodically made to the data herein; these changes may not be incorporated into any new version of the publication.

Updated July 2010