Parboiled

Parboiled rice or converted rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture.

History

Parboiling of rice has been practiced for centuries, and is thought to have originated in the Persian Gulf region as a method of rendering rice stored in hulls less susceptible to vermin. It is still the preferred method of cooking rice in many countries and regions such as India and Bangladesh.

Process

The process of parboiling begins before the hull is removed, which makes it different from other forms of rice. The resulting rice is cooked by soaking the rice in water and then steaming it. After steaming, the rice is dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice.

Nutritional Value

Parboiled rice is nutritionally somewhere between brown and white rice. The process of parboiling drives nutrients, especially thiamin, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice. Because of this, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.

Uses

Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky. In India, parboiled rice is very popular and is used for various purposes. It is often used in the preparation of pilaf and biryani where the rice needs to be non-sticky. In the South, parboiled rice is used in making idlis and other rice dishes.

See Also

• Rice
• Brown Rice
• White Rice
• Pilaf
• Biryani

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