1006.30.10.20 - Long grain 🖩

This HTS category, 1006.30.10.20, specifically classifies parboiled rice that has undergone semi-milling or whole milling, and may also be polished or glazed. Parboiling is a pre-milling process that involves soaking, steaming, and drying paddy rice. This treatment gelatinizes the starch within the grain, making it firmer, less prone to breakage during milling, and resulting in a nutritionally enhanced product with improved cooking characteristics.

This classification distinguishes itself from its sibling category, 1006.30.10.40, which covers "Other" semi-milled or wholly milled rice, whether or not polished or glazed. While both fall under the broader heading for milled rice, this specific category is reserved exclusively for the parboiled varieties. Therefore, if the rice has not undergone the parboiling process, it would not be classified here, even if it is milled, polished, or glazed.

As this is a leaf node, there are no further subcategories within this specific HTS code. The classification is complete at this level, identifying parboiled, milled rice. Practical classification relies on confirming that the rice has undergone the parboiling process prior to milling, alongside the milling and finishing treatments of polishing or glazing.