Parboiled Rice

Prior to being processed for consuming, rice is partially pre-cooked in an inedible husk, commonly referred to as converted rice or parboiled rice.The process has become much more sophisticated and is still a popular way to improve the texture, storage and health benefits of rice.

Notably, compared to white rice, parboiled rice has much higher thiamine and niacin. These nutrients are crucial for the creation of energy. Additionally, parboiled rice has a high protein and fiber content.



Before milling, the rice obtained from the paddy will be soaked in hot water or steam-dried, then dried and then milled or polished. This process of making rice is called parboiled rice.

Parboiled rice has lower calories but much higher nutritional value than white rice, see the table below for better understanding. The rice preparation method has 3 main steps: Soak rice: Raw rice, also known as rice, is soaked in warm water to increase the moisture content of the rice Steamed Rice: Raw rice is steamed until the starch turns into a gel. Drying: Rice is slowly dried. Then grind it into a grain of rice.

The color of the rice after being cooked will change to a light yellow color different from the white of ordinary rice but brighter than the color of brown rice. This process of color change is caused by pigments moving from the husk and bran into the heart of the rice grain.

Parboiled rice is also a fairly common type of rice and brings many uses: Improve the quality of rice The rice grains will separate after cooking, avoiding lumps. Parboiled rice will go rancid longer than normal rice because parboiled rice inactivates fat-degrading enzymes in rice.


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