Firm Parboiled Rice, Color : White

Soaking, pressure steaming and drying rice prior to milling produces parboiled rice. As a consequence of this process, nutrients are driven from the bran to the kernel, so that milling removes less of the rice’s nutritional value than it would do otherwise. Parboiled rice is firm and less prone to overcooking than other forms of rice. This makes it a key ingredient in commercial products such as canned or frozen foods. Fortification of parboiled rice with added vitamins and minerals is common, particularly in the US.