Parboiled or Converted Rice

Parboiled or Converted Rice is quite nutritious, being an excellent source of niacin, a good source of thiamin and magnesium and a moderate source of protein, iron and zinc. Levels of vitamins and minerals fall between white rice and brown rice. Parboiling the rice actually drives the B group vitamins into the interior of the grain so they are removed with the bran when the grain is milled.

Parboiling is achieved by saturating and soaking the rice in water. The excess water is then drained off and the grains are steamed or boiled to gelatinise the starch. The rice is then sundried, or dried by fanning hot air across the surface of the grains. After treatment, the grains turn pale amber or light yellow.

Parboiled rice is widely used in the catering industry as it is less sticky when cooked. It is good in salads and retains its flavour and quality when kept hot for serving large numbers of people.

When covered with hot tap water and left to stand for an hour, it rehydrates into separate grains.