Parboiled rice is "Par" - Tially "Boiled" (Partially Cooked Rice) which Un-Milled Rice is soaked, streamed, and dried before milling. This Parboiling drives nutrients, especially thiamine, from the bran into the grain. So that Parboiled Rice is 80% nutritionally similar to brown rice with very high in vitamins and minerals.
The starches in parboiled rice become gelatinized, making more firms in texture and separate when cooked. It cooks perfectly in approximately 25 minutes.
Main Market: Middle East, Red Sea, Africa, Europe