#888.7 Parboiled White Rice
Net Wt: 12 oz (340g)
Parboiled (or "converted") is made by subjecting raw rice to partial cooking process after the harvest. First the rice is soaked in water to raise its moisture content. then it is steamed to a specific stage of "doneness", then it is cooled and dried.
While some form of the parboiling process has been used for hundreds of years by traditional food cultures, modern technology has made the process more effective and a reliable way to improve rice's texture, stability and nutritional impact. Modern parboiling soaks rice in warm water bath until its moisture content rises to 30-50%. It is then steamed for a few hours, the vacuum dried before husking. The long gentle soaking in the initial step of the process frees up the water-soluble vitamins and minerals in the rice's bran layer and allows them to travel in the rice's kernel during the vacuum drying stage. This essentially transfers many of the nutrients naturally present in rice bran into the white rice kernels preferred around the world.
The partial cooking process offers other benefits, too. Soaking and steaming gelatinizes the starch in rice. Once cooled and dried, the rice kernels become translucent as the gelatinized starch reforms into a more tightly packed structure. The individual rice kernels are now more durable and less likely to break during modern technological processing, making it a great choice for use as an ingredient in commercially produced shelf-stable dried rice mixes, as well as aseptically packaged and even frozen products.
Parboiled rice sometimes takes on a sepia color, too, leading to it sometimes being referred to as "Golden Rice."
Basic prep: Combine 2 cups water and 1 cup rice in medium saucepan over medium-high heat. Bring to a boil, cover reduce heat and simmer 18-20 minutes or until tender but still firm. Remove from heat and let stand 5 minutes covered. Fluff with fork before serving.
Enriched parboiled rice (rice, iron, niacin, thiamine mononitrate and folic acid).