John Myers
What exactly is parboiled rice? Is that a special variety?
Parboiled rice is not a type of rice, but a technical process. “Parboiled” stands for partially boiled. The raw rice is first soaked and then treated with steam and pressure before it is dried, peeled and polished.
The advantage of this process is that with the help of the hot steam, most of the vitamins and minerals are pressed from the husk into the rice grain. In terms of nutritional physiology, parboiled rice is much more valuable than conventionally husked rice. The cooking time is shorter compared to brown rice.
The parboiled process also changes the starch contained in the grain: parboiled rice is particularly fluffy and grainy. It is therefore not suitable for certain dishes such as rice pudding or risotto, which only work well with sticky rice.
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