Rice is the seed of the grass species Oryza glaberrima (African rice) or Oryza sativa (Asian rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and Africa.
Parboiled rice is rice that has been partially boiled they. They are also known as converted rice or partially precooked rice. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.
Benefits of Parboiled Rice
Parboiling is common, partly due to its beneficial effects on the cooking and storage qualities of rice. Studies also suggest that it may have health benefits beyond the increase in nutritional value.
Parboiled rice is less prone to rancidity compared to brown rice and cooks into well-defined kernels rather than clumping. It may also offer more plant compounds, support gut health, and raise blood sugar less than regular white rice.