Ganga on Nostr: Par-Boiled Rice Par-boiled rice is NOT partially cooked rice. It is also NOT Instant ...
Par-Boiled Rice
Par-boiled rice is NOT partially cooked rice. It is also NOT Instant Rice or Quick Rice.
Parboiled rice is obtained by quickly boiling or steaming the raw grains before milling them, which passes nutritional value from the husks to the rice grain so they are not lost during hulling and polishing, but does not soften the grain. In fact, parboiled rice is harder than other rice.
This ancient process has been used for over 2000 years in India and Pakistan, where it’s still a common treatment for rice. The process results in a product with higher nutritional value than white rice because some of the vitamins in the bran and germ diffuse into the grain.
Its grains are hardened and take longer to cook, but remain intact and separated and are less likely to overcook. They are also more stable, resulting in a product that can be stored in the refrigerator after cooking.
Parboiled rice is not a variety of rice. Visit any Indian grocery and you will see many different rices labelled as parboiled. You will also see some varieties that have parboiled and not parboiled options.
Mostly unknown in North America, it is common in Italy (as well as South Asia) and generally used for sides and cold salads.
#WhatIs #FoodInfo #IndianFood #food
Par-boiled rice is NOT partially cooked rice. It is also NOT Instant Rice or Quick Rice.
Parboiled rice is obtained by quickly boiling or steaming the raw grains before milling them, which passes nutritional value from the husks to the rice grain so they are not lost during hulling and polishing, but does not soften the grain. In fact, parboiled rice is harder than other rice.
This ancient process has been used for over 2000 years in India and Pakistan, where it’s still a common treatment for rice. The process results in a product with higher nutritional value than white rice because some of the vitamins in the bran and germ diffuse into the grain.
Its grains are hardened and take longer to cook, but remain intact and separated and are less likely to overcook. They are also more stable, resulting in a product that can be stored in the refrigerator after cooking.
Parboiled rice is not a variety of rice. Visit any Indian grocery and you will see many different rices labelled as parboiled. You will also see some varieties that have parboiled and not parboiled options.
Mostly unknown in North America, it is common in Italy (as well as South Asia) and generally used for sides and cold salads.
#WhatIs #FoodInfo #IndianFood #food