45 rice is cheapest rice variety and largely cultivated in TamilNadu, India. It is bold and bit long grain. Parboiling involves partial boiling of the paddy before milling in order to increase its nutrition value, to change the texture of cooked rice, and reduce the breakage in milling. Parboiling is done in three steps: soaked, steamed and dried, and then the hull is removed to make parboiled rice. The main reason for making boiled rice is that through this process, the major part of vitamins and minerals which are present in the outer aleurone layer of rice grain are driven into the endosperm. Thus, boiled rice does not lose its nutrients even after subsequent high degree milling. Also, because of the heat, the rice grain hardens and becomes resistant to insect invasion and is more suitable for storage. Therefore, boiled rice has more nutritional value and the nutrients in it are not removed even after washing or cooking. We provide our customers a wide range of 45 rice, which are lightweight, aromatic and premium quality. 45 rice is high in nutrition and fibre, it is easily digestible, soft when boiled, long but thin in size, which is great taste with any vegetarian or non-vegetarian dishes.