Parboiled Rice

What Is Parboiled Rice?

Parboiled rice is rice that is soaked in water while still in its husk (bran), partially cooked by steaming or boiling, then dried and milled like regular rice to remove the husk. In Turkish it's also called "pre-boiled rice."

During this pre-treatment, some nutrients in the husk pass into the grain and the starch structure changes. As a result, the grains become firmer and somewhat translucent; when cooked they don't fall apart or stick together, giving a fluffy pilaf.

Parboiled Rice's Nutritional Values

Parboiled rice contains about 360 kcal of energy per 100 grams dry, mostly carbohydrate and some protein. Because pre-boiling allows some B vitamins from the bran to pass into the grain, it may be slightly richer in this respect than ordinary white rice. Values are approximate.

How Should Parboiled Rice Be Assessed?

Parboiled rice is used as a carbohydrate source in a balanced diet; its fluffy texture and easy cooking make it a practical choice. Still, portion balance should be kept in mind as with other rice types.

This information is general; parboiled rice is a food, not a substitute for medical treatment.

How to Choose Parboiled Rice?

Good parboiled rice has whole grains that are slightly translucent-yellowish, dry, with a low proportion of broken grains. Products that are damp, buggy, or smell stale should not be preferred.

• Grains should be whole and dry
• The proportion of broken grains should be low
• There should be no bugs or dampness

How Is Parboiled Rice Stored?

Parboiled rice is stored long-term in a closed container, in a cool, dry place. Like other rice, it should be protected against moisture and bugs, and the jar should be kept dry.

Using Parboiled Rice in the Kitchen

Parboiled rice is most used in fluffy pilafs, side dishes, salads, and bulk meals. Its non-sticky structure also suits dishes that are pre-cooked and held, or reheated; it's preferred in soupy dishes where the grains shouldn't get mushy.

How Is Parboiled Rice Cooked?

It's usually washed and cooked with a measured amount of water; it may need a bit more water and time than regular white rice. It has high cooking tolerance, which makes it easy to get a fluffy result.

Frequently Asked Questions

Is parboiled rice the same as brown (whole-grain) rice?

No; parboiled rice has its bran removed after the pre-treatment, meaning it's white rice. However, thanks to pre-boiling, some nutrients from the bran have passed into the grain.

Why doesn't parboiled rice get mushy?

Pre-boiling changes the starch structure in the grain and firms it up; that's why the grains stay separate without sticking together when cooked.

Is parboiled rice healthy?

As a white rice, it's used in a balanced diet; due to pre-boiling it may be slightly richer in some B vitamins than ordinary white rice, but it should still be consumed in moderation.