Cooking Parboiled Rice

• 850 ml/1½ pints/3¾ cups of water to 450 g

As explained, parboiling is an exceedingly ancient method of processing rice before milling, and it is still big business today. In Europe, the USA and Australia, almost all parboiled rice is sold in packets with full instructions printed on the side. Follow the instructions and you can’t go wrong. In some other parts of the world – some regions of India