1006.30.10 - Parboiled

This HTS category, 1006.30.10, specifically classifies parboiled rice. Parboiling is a pre-milling process that involves soaking, steaming, and drying paddy rice before milling. This treatment gelatinizes the starch, making the grain harder, more resistant to breakage during milling, and preserving more of the nutrients within the grain. The rice classified here has undergone this parboiling treatment and is subsequently presented as semi-milled or wholly milled, whether or not it has been polished or glazed.

This specific classification is distinguished from its sibling category, 1006.30.90, which covers all other types of semi-milled or wholly milled rice that are *not* parboiled. The parboiling treatment is the defining characteristic that separates goods under 1006.30.10 from those classified under the general "other" category at this level.

The subcategories within 1006.30.10 further differentiate parboiled rice based on grain length. 1006.30.10.20 pertains to long-grain parboiled rice, while 1006.30.10.40 encompasses other lengths of parboiled rice, including any mixtures thereof. This subdivision allows for more precise statistical tracking and tariff application based on the physical characteristics of the parboiled product.