Plan the perfect healthy diet with Parboiled Rice
Parboiled Rice
Parboiled rice, also known as converted rice, is a type of rice that has been partially cooked in the husk before being milled. The term “parboiled” comes from the partial boiling process that the rice undergoes. Parboiling involves soaking the rice, steaming it, and then drying it before removing the husk.
The Parboiling process involves three main steps:
Soaking
The rice is soaked in water to hydrate the grains and prepare them for the subsequent processing. This step helps in the gelatinization of the starches in the rice.
Steaming
The soaked rice is then steam-cooked under pressure. This process allows the nutrients present in the outer layers of the rice grains to migrate to the inner portions. The steaming also helps in gelatinizing the starches.
Drying and Milling
After steaming, the rice is dried to reduce its moisture content. The drying is typically done through hot air drying or infrared drying. Once dried, the husk is removed, and the rice is milled to produce the final parboiled rice grains. Parboiled rice has several advantages over regular white rice:
Nutritional Value
The parboiling process causes some of the nutrients from the bran layer to move into the endosperm of the rice grain, resulting in higher nutrient retention compared to white rice. Parboiled rice is a good source of dietary fiber, vitamins, and minerals.
Improved Texture
Parboiled rice grains have a firmer texture compared to regular white rice. They are less likely to stick together during cooking, resulting in fluffy and separate grains.
Reduced Cooking Time
Due to the partial cooking during the parboiling process, parboiled rice cooks faster than raw rice. It requires less time and water to cook, making it a convenient option for quick meals.
Longer Shelf Life
Parboiled rice has a longer shelf life compared to raw rice because the parboiling process helps to stabilise the rice and prevent spoilage. The process also reduces the chances of infestation by insects or pests.
