Parboiled rice (short for partially boiled rice) is rice that has undergone a specific hydrothermal process before milling. This process involves soaking, steaming, and drying the rice while it is still in its husk, which results in a firmer texture, better nutritional value, and unique properties.

Characteristics of Parboiled Rice

• Appearance:

  • Golden or yellowish tint due to the parboiling process.

  • Retains its shape well during cooking.

• Texture:

  • Slightly firmer and less sticky compared to white rice.

• Nutritional Value:

  • Higher nutrient content than regular white rice, as the parboiling process forces some vitamins and minerals (e.g., thiamine) from the husk into the grain.

• Moisture Content:

  • Typically 12-14%.

• Grain Types:

  • Can be made from long-grain, medium-grain, or short-grain rice (e.g., basmati or non-basmati).

Benefits of Parboiled Rice

• Enhanced Nutritional Value:

  • Retains more vitamins and minerals than raw milled rice.

• Improved Cooking Properties:

  • Does not become sticky or mushy.

• Better Shelf Life:

  • More resistant to insect infestation and spoilage.

• Ease of Milling:

  • Parboiling hardens the rice, reducing breakage during milling.

• Energy Efficiency:

  • Cooks faster than raw rice.