Parboiled Rice

Parboiled rice undergoes a special steam pre-cooking process before hulling, which drives nutrients from the bran into the grain's core. The result is a rice with a golden hue that holds its shape better after cooking and does not stick together. Compared to white rice, it has a higher content of B vitamins and a lower glycaemic index. It is cooked similarly to regular white rice but requires a slightly longer preparation time. It works well as a side dish for meat dishes, in risottos, soups and rice salads. It is popular in professional kitchens due to its resistance to overcooking.