Is Parboiled Rice Pre-cooked?
Parboiled rice or partially boiled rice is simply rice that has been steamed under pressure, then dried and partially boiled while still in its husk. Rice in its husk is called Paddy.
The first step involves the soaking and steaming under pressure of the paddy (rice in its husk). The paddy is then dried before it undergoes the milling process.
After drying the paddy undergoes the normal milling process to remove the husk, bran and germ to become ‘white’ parboiled rice.
In the case of Brown parboiled rice only the husk is removed but the bran and germ are left intact.
About 50% of the world’s rice production is parboiled. The parboil process causes gelatinization of the starch in the rice grain and drives some nutrients, especially thiamin (B1), from the bran into the grain (endosperm). The grains become translucent and less brittle, and the colour changes from white to pale yellow or amber.
Cooking Parboiled Rice
Parboiled rice is not pre-cooked. It’s somewhat harder than regular white rice, because the process of parboiling hardens the starch in the endosperm.
Parboiled rice takes a little bit longer to cook and does not stick to the pan during cooking. The grains remain fluffy and separate after cooking, so it’s not suitable for making risotto.
Parboiled rice is nutritionally superior to white regular rice and has 80 percent of the nutrients found in brown rice.
“Converted” rice is a term trademarked by the American company Uncle Ben’s for its version of parboiled rice.
Last Updated: September 15 2017