What is parboiled rice?

Parboiled Rice: A Comprehensive Overview

Parboiled rice, also known as converted rice, is a type of rice that has been partially boiled in the husk before being milled. This process offers several benefits compared to regular white rice.

• Processing: The parboiling process involves three main steps: soaking, steaming, and drying. First, the paddy rice is soaked in water. Next, it's steamed to gelatinize the starch within the grain. Finally, the rice is dried to reduce moisture content and milled to remove the husk.

  • For more details, see Parboiling%20Process.

• Nutritional Value: Parboiling drives nutrients, especially thiamine (Vitamin B1), niacin, and calcium, from the bran into the endosperm, making the rice more nutritious. It retains 80% of its vitamins and minerals.

  • For more details, see Nutritional%20Value%20of%20Parboiled%20Rice.

• Texture and Cooking: Parboiled rice is firmer and less sticky than regular white rice when cooked. It also takes slightly longer to cook.

  • For more details, see Texture%20and%20Cooking%20Characteristics.

• Types of Parboiled Rice: There are different varieties of parboiled rice available, including long-grain, medium-grain, and short-grain. The texture and cooking time can vary slightly depending on the grain type.

  • For more details, see Types%20of%20Parboiled%20Rice.

• Benefits:

  • Higher Nutritional Content: Retains more vitamins and minerals than white rice.
  • Improved Texture: Less sticky and more separate grains when cooked.
  • Reduced Cooking Loss: Less starch loss during cooking.
  • Better Storage: Less susceptible to insect infestation.
  • For more details, see Benefits%20of%20Parboiled%20Rice.