Parboiled Long-Grain White Rice

Much of the plain white rice sold in the United States is parboiled rice. You may find, in a specialty store or in your local grocery store, converted rice that has not been precooked. Regular parboiled rice generally requires a longer cooking time than nonparboiled rice because the starches in the grain gelatinize and harden when the rice is heated and then cooled during the parboiling process. See for a detailed discussion of parboiled rices, and see In