Parboiled rice has been a guest of the tables for a long time with its many properties, excellent quality, and hearty taste.
Parboiled Rice
In countries such as Thailand, Sri Lanka, Japan, China, India, and Pakistan, where rice cultivation is high due to continuous rainfall, part of the harvested rice is processed before it is peeled.
That is, before removing the outer shell and bran, they are boiled for a certain period of time, and after drying, the outer shell and bran are separated from the rice grain, which is called parboiled rice.
Parboil literally means pre-cooked or half-boiled.
One of the goals of producing processed rice is that due to half-boiling, the resistance of rice grains to the stresses of threshing is increased and the percentage of broken and half-grains of rice is reduced.
Another purpose of this work is to increase its nutritional value.
Currently, this type of rice is one of the most popular products produced by rice farmers.
Parboiled Rice Features
Parboiled rice not only does not lose its nutritional value but also increases its micronutrients.
When whole rice grains are parboiled in a closed chamber, amounts of vitamins, especially vitamins of group B, mineral salts, and some fat and protein of the shell and bran enter the grain tissue.
| Title | Description |
| Source of | Vitamins B and Mineral Salts |
| Color | White to Golden Yellow |
| Warning | Keep in dry and cool place |
| Buying Tips | Look Carefully at the Grains |
Based on this, rice changes color from white to golden yellow.
This rice needs more time to cook and soften due to the fact that its texture hardens during processing.
Also, due to its harder texture, it loses its vitamins and minerals to a lesser extent during washing and cooking.
The height of parboil rice depends on the type of rice and its processing type.
Optimal processing can have a great effect on the height of rice grains.
Buy Parboiled Rice
When buying parboiled rice, note that this rice has a shorter shelf life compared to white rice.
After purchase, this product should be stored in a dry and cool place away from heat and humidity.
Because the bran oil in it is unsaturated, it is highly perishable and oxidizes and decomposes quickly in adverse environmental conditions and making the taste of rice spicy.
Look carefully at the grains of parboiled rice.
The grains of rice should be of the same shape.
Small and large, yellow and white grains, some of which are thin and long and some are fat and short, are a sign that your rice is not the same and cannot be of high quality.
Be aware that the notion that old rice is always great is a mistake.
If the rice is not stored in good condition, it may smell old or even moldy.
Parboiled Rice Price + Buy and Sell
One of the main factors that determine the price of parboiled rice is its supply and demand.
Another important factor that has a decisive role in the price is the type and brand of half-cooked rice.
Naturally, low-quality rice has a lower price than high-quality rice.
The region and country of rice production are other important factors that affect the price of half-cooked rice.
On the one hand, the purity of rice is another factor that affects the price of this rice.
Another main factor that determines the price of half-cooked rice is the quality of rice cooking.
Currently, the price of half-cooked rice with good quality and weight of 10 kg is in the range of 10 to 14 dollars.
Contact our experts for more information about this lovely product.
The Answer to Two Questions About Parboiled Rice
1: What are some fun facts about parboiled rice?
White rice has half the fiber of parboiled. Harvard Health Publications reported 38 glycemic score versus 89 for white rice. Low-glycemic parboiled rice doesn't elevate blood sugar.
2: How long does parboiled rice take to cook?
A 2-quart heavy saucepan should boil 21/4 cups of water. Salt and olive oil are optional. Add rice. Cover and simmer for 25 minutes.