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Parboiled rice is rice which has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and transform its texture. The starches in parboiled rice become gelatinized, making it harder and glazier than other rice. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice.