PARBOILED RICE

"Par" tially "boiled" Rice is produced by a process of soaking, pressure steaming and drying prior to milling. Parboiling is a patented process. It changes the nutrients of the rice kernel. After undergoing this process and proper milling, the rice obtains a light yellow or amber color although the color largely fades after cooking. It cooks up fluffy and separate. It forms the main course of the meals for millions of people in Asia and else where. Many processed food such as popped or puffed rice products are produced from brown rice or parboiled rice for use as breakfast cereals and snack foods.

Process of Making Parboiled Rice

While in the paddy form, the rice is soaked and then steam cooked. This process does not allow the kernel to swell during the cooking and the moisture level does not exceed 40%. The starch granule is cooked (technically gelatinized), but not allowed to swell. The rice is then dried while still in the paddy form and then passed through a standard milling process to remove the hull and bran. This process has been going on for centuries in many countries and is believed to have started in ancient India.

Usages of Parboiled Rice

1. Parboiled rice has a higher vitamin content than raw milled rice.

2. Parboiled rice is quite nutritious, being an excellent souce of niacin, a good source of thiamine and magnesium and a moderate source of protein, iron and zinc. Levels of vitamins and minerals fall between white rice and brown rice.

3. Parboiled rice is widely used in the catering industry as it is less sticky when cooked.

4. It is good in salads and retains its flavour and quality when kept hot for serving large numbers of people.

5. All rice comes from the field with insect eggs in the germ of the rice. These eggs hatch when the temperature is warm and moisture is available. The high temperatures occuring during parboiling kill any insect eggs in the rice and essentially sterilize it.

6. Parboiling also mends the cracks in the rice, that is, it glues broken rice back together and dramatically improves the milling yield of whole kernels in the rice.

7. Parboiling changes the texture of the rice. It becomes firmer and less sticky. It is a much more durable kernel.

8. It takes just as long to cook (actually a little longer) as white rice, but is much easier to cook.

9. It can be overcooked without being mushy or losing its grain shape.

10. It does not have to be steamed. It can be cooked by blanching only. It has a long steam table life, which is important for restaurants.

11.It is the only type of rice that can withstand the harsh treatment of most industrial processes that involve cooking and then freezing, canning or drying.