Parboiled Rice Manufacturers & Suppliers

Parboiled rice is a rice variety which involves partial boiling of the paddy before milling in order to increase its nutrition value, reduce the breakage in milling and to change the texture of cooked rice. The three main steps of parboiling are as follows:

• Soaking: The paddy rice i.e. raw, unhusked rice, is soaked in warm water to increase the moisture content.
• Steaming: The soaked rice is steamed until the starch converts into a gel. The heat of this steaming process also helps kill bacteria and other microbes present in the rice.
• Drying: After the steaming process, the rice is slowly dried to reduce the moisture content so that it can be milled.

• Calories: Intake of 1/2 cup of cooked parboiled rice yields less than 100 calories. Many of those calories, approximately 87% of them, are from carbohydrates and less than 10 % of calories are from protein. The final 3 % of calories are from fat.
• B Vitamins: We can get a big portion of our single day's B vitamins by having parboiled rice. One-half cup of prepared parboiled rice contains more than 13 % of our recommended thiamin, over 11 % of our niacin needs and more than one-fourth of our folate requirement for the day. The B vitamins work together to break down the food we eat and turn it into energy. They also beneficial for making blood cells, aid in message transmission from our brain and protect brain cells.
• Mineral contents:Parboiled rice can give us small amounts of several minerals. The rice contains a small amount of iron that helps in carrying oxygen in our blood. The rice also contains trace amounts of magnesium, calcium, and phosphorous, which help in keeping our teeth and bones strong. Additionally, parboiled rice adds a touch of sodium and potassium to our diet, beneficial in regulating the fluid balance between cells, supporting our muscle and heart functions.

• Due to parboiling, rice has beneficial effects on cooking and storage qualities. The parboiling process reduces the stickiness of rice, so it yields fluffy and separate kernels once cooked. Apart from this, parboiling inactivates the enzymes that break down the fat in rice, preventing off-flavors and rancidity, increasing shelf-life.
• To make white rice, when whole-grain brown rice is milled, the bran layer and oil-rich germ are removed, potentially losing the essential plant compounds, However, during the processing of parboiled rice the important plant compounds including phenolic acids and antioxidants transfer to the starchy endosperm of the rice kernel reducing the loss during refining.
• During the processing of parboiled rice, when the rice is steamed, the starch turns into a gel and cools to retrograde. This process creates resistant starch that resists digestion instead of being broken down and absorbed in our small intestine. The resistant starch forms prebiotics, when it reaches our large intestine, promoting our gut health.
• Due to its resistant starch and higher protein content, parboiled rice does not raise our blood sugar level. This makes this rice a perfect meal for diabetics.