Parboiled Rice

Parboiled rice (also called converted rice and easy rice) is rice that has been partially boiled in the husk. The three basic steps of cooking rice are soaking, steaming, and drying. These steps also make the rice easier to handle by hand, enhancing its nutritional profile and changing its texture. About 50% of world rice production is Parboiled rice. Thus Parboiled rice is rice that has been partially cooked since it was still in the husk. Therefore, cooking rice will cook faster than normal rice. The starch of rice has been partially gelatinized by heat, then cooled, so the rice grain is also harder, shiny, and smooth, but not as flexible and sticky as normal rice. Fastidious people will criticize the rice as dry.

In terms of nutrition, vitamins, especially B vitamins such as B1, B3, B6, and minerals such as calcium, iron, magnesium, potassium, or fiber, especially soluble fiber transferred from the bran into the grain rice is quite messy. Parboiled rice has a much higher nutritional level than regular white rice because it knows how to store nutrients in the rice core before going to "beautify". Of course, the nutritional level of Parboiled rice cannot compare with other rice because it is processed.