Ponni Paddy Rice
Ponni paddy rice is a Tamil Nadu variety of medium-slender grain rice in the husk, classified as paddy under HTS 1006.10.00.00. It's semi-aromatic and soft-cooking. Harvested and shipped rough for local milling.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If other milled varieties
Milled Ponni rice enters general milled rice subheadings.
If broken Ponni
Broken kernels from Ponni paddy processing classified separately.
If rice flour made
Ground paddy into flour moves to Chapter 11 cereal flours.
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Import Tips & Compliance
• Test for milling recovery percentage; declare as non-glutinous; ensure gunny bags meet fumigation standards
Related Products under HTS 1006.10.00.00
Jasmine Paddy Rice
Jasmine paddy rice is aromatic long-grain rice harvested with the husk intact, classified under HTS 1006.10.00.00 as rice in the husk (paddy or rough). It requires milling to remove the husk before consumption. This unprocessed form is typically used for further processing in rice mills.
Basmati Paddy Rice
Basmati paddy rice is premium long-grain aromatic rice in its rough form with husk, falling under HTS 1006.10.00.00 for paddy or rough rice. It is prized for its fragrance and elongation during cooking post-milling. Imported for domestic milling into high-value basmati products.
Long Grain Paddy Rice
Long grain paddy rice consists of unhusked grains longer than broad, imported as rough rice under HTS 1006.10.00.00. It is the primary form for bulk rice processing worldwide. Suitable for various end products like white or parboiled rice.
Medium Grain Paddy Rice
Medium grain paddy rice in the husk is classified under HTS 1006.10.00.00 as rough rice, ideal for sushi or sticky rice production after milling. Grains are shorter and wider than long grain varieties. Commonly sourced from California or Asia.
Short Grain Paddy Rice
Short grain paddy rice, with plump rounded grains in husk, is paddy rice per HTS 1006.10.00.00. Used for risotto, paella, or Japanese varieties post-processing. High amylose content affects cooking texture.
Parboiled Paddy Rice
Parboiled paddy rice undergoes partial boiling in husk before drying, but remains rough rice under HTS 1006.10.00.00 if husk intact. This process gelatinizes starch for better milling yield. Popular for nutrient retention and reduced breakage.