Parboiled Rice
Rice that is steamed or boiled while still in its husk, then dried (parboiled rice). Its grains stay separate and non-sticky when cooked, giving a fluffy pilaf result.
What Is Parboiled Rice?
Parboiled rice is soaked and partially cooked with steam or boiling while its husk (bran) is still on, then dried and milled like regular rice. In Turkish, it is also known as “ön-haşlanmış pirinç” (pre-boiled rice).
During this initial processing, some nutrients from the outer layers move into the grain, and its starch structure changes. The grains become firmer and somewhat translucent; they do not fall apart or stick together when cooked, producing fluffy, separate-grain rice.
Parboiled Rice Nutrition Facts
One hundred grams of dry parboiled rice contains about 360 kcal, mostly from carbohydrates and with some protein. Because parboiling moves some B vitamins from the bran into the grain, it may contain slightly more of them than regular white rice. The values are approximate.
How to Use Parboiled Rice
Parboiled rice is used as a carbohydrate source in a balanced diet. Its separate-grain texture and ease of cooking make it a practical choice. As with other rice, portion balance should still be considered.
This is general information; parboiled rice is a food, not a medical treatment.
How to Choose Parboiled Rice
Good parboiled rice has whole, slightly translucent yellowish, dry grains with few broken pieces. Avoid products that are damp, infested with insects, or smell stale.
- The grains should be whole and dry.
- There should be few broken grains.
- There should be no insects or moisture.
How to Store Parboiled Rice
Store parboiled rice for a long time in a sealed container in a cool, dry place. As with other rice, protect it from moisture and insects, and keep the container dry.
Using Parboiled Rice in the Kitchen
Parboiled rice is most often used for fluffy pilaf, side dishes, salads, and large-batch cooking. Because the grains hold their shape, it also works well in dishes prepared ahead or reheated, and in saucy dishes where the grains should not break down.
How to Cook Parboiled Rice
It is usually rinsed and cooked with a measured amount of water. It may need slightly more water and time than regular white rice. It has a wide cooking tolerance, so it easily yields separate grains.
Frequently Asked Questions
Is parboiled rice brown (whole-grain) rice?
No. The bran is removed after parboiling, so parboiled rice is white rice. However, the parboiling process moves some nutrients from the bran into the grain.
Why doesn’t parboiled rice fall apart?
Parboiling changes the starch structure and firms up the grain, so the grains stay separate instead of sticking together when cooked.
Is parboiled rice healthy?
It is a type of white rice that can be part of a balanced diet. Because it is parboiled, it may contain slightly more of some B vitamins than regular white rice, but it should still be eaten in moderation.