Parboiled Long-Grain Brown Rice

Most parboiled rice is sold milled and polished, but in specialty stores you can find parboiled brown rice. For parboiling, after the harvest, rice is left in its tough outer husk and boiled briefly, often under pressure, then dried. The husk is then removed. The brown rice that results has a different appearance and nutritional profile from non-parboiled brown rice, and slightly different cooking characteristics.

During parboiling, B vitamins and other nutrients move from the bran