Parboiled Rice

Parboiled rice, also known as converted rice, is a type of rice that has been partially boiled in the husk. This process involves soaking, steaming, and drying the rice before removing the husk. Parboiling alters the starches inside the grain, resulting in a firmer, less sticky cooked rice compared to regular white rice.

The parboiling process also helps retain more nutrients in the rice compared to traditional milling methods, as some of the vitamins and minerals from the husk are absorbed into the grain before it is removed.

Parboiled rice is popular in many parts of the world for its nutty flavor, firm texture, and ability to stay separate when cooked, making it ideal for dishes like pilafs, biryanis, and salads. It’s also known for its longer shelf life and resistance to overcooking, making it a convenient choice for meal preparation.

1. Long Grain Parboiled Rice: This is the most widely available type of parboiled rice. With its long, slender grains, it’s perfect for pilafs, biryanis, and other rice-based dishes where you want the grains to remain separate and fluffy.

2. Medium Grain Parboiled Rice: Medium grain parboiled rice has slightly shorter grains compared to long grain varieties. It tends to be a bit stickier when cooked, making it suitable for dishes like paella, risotto, and sushi.

3. Short Grain Parboiled Rice: Short grain parboiled rice has plump, round grains that tend to stick together more than long or medium grain varieties. It’s commonly used in dishes like rice pudding, sushi rolls, and Korean rice cakes.