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By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

parboiled rice Parboiling is an ancient and ingenious technique for increasing the nutritional value of polished rice. It dates back more than two thousand years and seems to have been developed in southern India. Many people in Bengal, Bangladesh, South India, and Sri Lanka prefer the taste and texture of parboiled rice.

For parboiled rice, paddy rice (rice still in its husk) is boiled, then cooled. This has the effect of driving nutrients from the bran into the center of the rice and at the same time pushing oils into the bran. Parboiled rice is easier to polish by hand than unboiled rice, and perhaps this is why the technique first developed. Mechanical polishers have a little more trouble with parboiled rice because the extra oil in the bran can clog up the machinery. Most parboiled rice is milled (which gives it much better storage qualities—no germ or bran to go rancid), but because of the parboiling process the rice retains much of the nutritional value of unmilled rice.

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