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Parboiled rice is rice
Rice

Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East Asia, South Asia and Southeast Asia, making it the second-most consumed cereal grain, after maize....
 that has been boiled in the husk
Husk

Husk in botany is the outer shell or coating of a seed....
. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. Today, it is the preferred rice of many in the eastern and southern parts of the Indian Subcontinent.

Polishing rice by hand, that is, removing the bran
Bran

Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with cereal germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains....
 layer, is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically.






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Parboiled rice is rice
Rice

Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East Asia, South Asia and Southeast Asia, making it the second-most consumed cereal grain, after maize....
 that has been boiled in the husk
Husk

Husk in botany is the outer shell or coating of a seed....
. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. Today, it is the preferred rice of many in the eastern and southern parts of the Indian Subcontinent.

Polishing rice by hand, that is, removing the bran
Bran

Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with cereal germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains....
 layer, is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically. The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled in the same way as white rice
White rice

White rice is the name given to milled rice that has had its husk, bran, and cereal germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain....
.

Parboiling rice drives nutrients, especially thiamine
Thiamine

'Thiamine', or 'thiamin', sometimes called aneurin, is a water-soluble vitamin of the B complex , whose phosphate derivatives are involved in many cellular processes....
, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice
Brown rice

Brown rice is Huller or partly milled rice, a kind of whole grain, a natural grain that remains unbleached. It has a mild nutty flavor, is chewier than white rice and becomes rancidification more quickly....
. Because of this, parboiling was adopted by North American rice growers in the early 20th century.

The starch
Starch

File:Amylose2.svgFile:Amylopektin Sessel.svgStarch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds....
es in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally partially or fully precooked by the processor.

Parboiling is a hydrothermal treatment of paddy. Parboiled rice is "par"-tially "boiled" (i.e. partially cooked rice). In other words parboiling means precooking of rice within the husk. Paddy is first hydrated, then heated to cook the rice and finally dried.

Parboiling Method

Image:verarb_parboiled_2.jpg|Raw rice (paddy) Image:verarb_parboiled_3.jpg|The vitamins and minerals
Dietary mineral

Dietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic chemistry....
 in the outside husk. Image:verarb_parboiled_4.jpg|In a vacuum
Vacuum

A vacuum is a volume of space that is essentially empty of matter, such that its gaseous pressure is much less than atmospheric pressure. The word comes from the Latin term for "empty," but in reality, no volume of space can ever be perfectly empty....
 the rice loses all the air contained in it. In the following warm water bath the nutrients start to become soluble and move out of the husk. Image:verarb_parboiled_5.jpg|To move the nutrients out of the husk, but inside of the rice, the hot steam and air pressure is used (otherwise the nutrients would just get washed out into the water). Image:verarb_parboiled_6.jpg|In the end of the process the parboiled rice contains 80% of the nutrients of brown rice.

See also

  • Minute Rice
    Minute Rice

    Minute Rice is a brand of instant rice. The product was introduced in 1949 by General Foods, who merged with Kraft in 1990 and became Kraft General Foods, which became Kraft Foods in 1995....
  • Rice congee
    Rice congee

    Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian languages word kanji.The Webster's Dictionary lists the etymology of "Congee" as coming from India...
  • Uncle Ben's
    Uncle Ben's

    Uncle Ben is a brand name for parboiled rice rice and related food products. Owned by Mars, Incorporated in the U.S. by its subsidiary Masterfoods, the brand was first used by a company called Converted Rice Inc....