1006.30.10.40 - Other, including mixtures 🖩

This HTS category, 1006.30.10.40, specifically classifies parboiled rice that is semi-milled or wholly milled, whether or not polished or glazed, and does not fall under the "long grain" designation. The defining characteristic of this subcategory is the parboiling process, which involves steeping the rice in hot water, steaming it, and then drying it before milling. This treatment gelatinizes the starch, making the grains firmer, more translucent, and preserving more vitamins and minerals in the bran and germ.

Unlike its sibling category, 1006.30.10.20, which is reserved for long grain parboiled rice, this classification is for parboiled rice that is not of the long grain variety. This distinction is based on the physical dimensions of the rice kernel. Without further subcategories, this node represents the final classification for non-long grain, parboiled, semi-milled or wholly milled rice. It encompasses various types of rice that undergo the parboiling process but are not considered long grain, ensuring accurate tariff application for this specific preparation method.