Parboiled white rice

The production of white rice from paddy is complex and involves many operations. Parboiling white rice is steamed and dried before the hull and bran are removed, resulting in a fluffy rice with grains that do not stick together.

The parboiling process changes the nutrient profile, permitting the retention of many of the natural vitamins and minerals in the kernels that diffuse from bran to endosperm, without allowing the diffusion of fat and proteins.

Parboiling process involves soaking the paddy, then steaming and drying it. Parboiling improves the nutritional quality of the rice makes the hulling operation much easier and gives a greater proportion of whole-grain white rice.

Parboiling actually can increase the required cooking time, but commercial parboiling rice is often precooked to some extent, so that cooking time can be relatively short. This type of rice is used as a raw material for the subsequent production of canned rice, and other processed rice products, due to its stability to overcooking.
Parboiled white rice