Advantages of Parboiling
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TIP! Unlike ordinary rice, American parboiled rice can be kept hot in hot-plate dishes or a Bain Marie for up to 2 hours. |
Most of the rice eaten throughout the world is polished "white" rice - rice with the bran layer buffed off. Rice can be further refined by means of parboiling, a steam-pressure process refined in the USA over 50 years ago. In parboiling, the cleaned paddy rice is exposed to steam pressure in a vacuum container. This presses the vitamins and minerals contained in the husk straight into the rice kernel's interior. Additionally, the steam strengthens the surface of the kernel with the effect that the minerals are sealed inside. The rice is dried and can then be milled to either easy-cook brown or white rice. American rice, which is refined by the parboiling process, also offers improved cooking properties in addition to its high vitamin and mineral content. With American parboiled rice, the grains do not stick together when cooked and are considerably more separate, lighter and fluffier than traditional white or brown rice. Another advantage of parboiled rice is that the changed surface structure makes the grains less vulnerable to pests that go for stored foods. When uncooked, parboiled rice is distinctly yellow in colour, however, once cooked the rice becomes snow-white. Incidentally, brown, unpolished rice is also available parboiled - it has a shorter cooking time and improved grain separation. |
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