Basmoti rice

10.06 - Rice. 1006.10 - Rice in the husk (paddy or rough) - Husked (brown) rice 1006.30 - Semi-milled or wholly milled rice, whether or not polished or glazed 1006.40 - Broken rice 1006.20 This heading covers : (1) Rice in the husk (paddy or rough rice), that is to say, rice grain still tightly enveloped by the husk. r (2) Husked (brown) rice (cargo rice) which, although the husk has been removed b mechanical hullers, is still enclosed in the pericarp. Husked rice almost always sti 1 contains a small quantity of paddy. (3) Semi-milled rice, that is to say, whole rice grains from which the pericarp has been partly removed. L (4) Wholly milled rice bleached rice), whole rice grains from which the pericarp has been removed by passage ough special tapering cylinders. Wholly milled rice ma be olished and subse uently lazed to improve its a pearance. The polishing process &hicR is designed to ern ellish t%e mat surface of the pf'a n milled rice) is carried out in brush machines or " polishing cones ". " Glazing " consists of coating the grains with a mixture of glucose and ta cum in special glazing drums. % The heading also includes " Camolino " rice, which consists of milled rice coated with a thin film of oil. (5) Broken rice, i.e., rice broken during processing. The heading also includes the following : (a) Enriched rice, consisting of a mixture of ordinary milled rice grains and a very small proportion (in the order of 1 %) of rice grains coated or impregnated with vitamin substances. (b) Parboiled rice, which, while still in the husk and before being subjected to other rocesses e.g., husking, milling, polishing), has been soaked in hot water or steamed and en dried. 4! t certain stages of the parboiling process, the rice may have been treated under pressure or exposed to a complete or partial vacuum. The grain structure of parboiled rice is on1 modified to a minor extent by the process it has undergone. Such rice, after milling, polisi;ing, etc., takes from 20 to 35 minutes to cook fully. The varieties of rice which have been submitted to treatments considerably modifying the grain structure are excluded from this headin Pre-cooked rice consisting of worked rice grains cooked either fully or partially and then dehydrated falls in heading 19.04. Partially pre-cooked nce taken 5 to 12 minutes to prqare for consumption, whereas fully pre-cooked rice needs only to be soaked in water and brou$t to the boil before consumption. " Puffed " rice obtained by a swelling process and ready for consumption is also classified in heading 19.04. .