Abstract:
Parboiled rice, popularly known as “ushna” rice in boiled form. India contributes about one-third of
the world acreage under rice. Rice is available in over 5000 varieties, of which Izong rice of
Assam occupies a important position on account of its superfine grains, pleasant, fine cooking
quality, sweet taste, soft texture. This article reviews the quality and traits of izong rice,
particularly the verities grown in different parts of Assam and North Eastern Region. Parboiling is
preliminary to hulling in which the rough paddy is first soaked, then steamed and dried before
removing the hulls.
