As a food science expert with a focus on grains and their various processing methods, I'm often asked about the differences between different types of rice. Rice is a staple food for a large part of the world's population and comes in many forms, including white rice, brown rice, and parboiled rice. Let's delve into the specifics of what sets parboiled rice apart from regular rice. Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. It is the most widely consumed staple food for a large part of the human population, especially in Asia and Africa. It is the grain with the second-highest worldwide production, after maize (corn). There are several varieties of rice, but the most common types are white rice and brown rice. White Rice is milled rice that has had its hull and bran layer removed. This process also removes the nutrients that are found in the bran and germ layers, leaving behind the starchy endosperm. White rice is known for its long shelf life and mild flavor, which makes it a versatile ingredient in many cuisines. However, it is also criticized for having less nutritional value compared to other types of rice due to the removal of the bran and germ layers. Parboiled Rice, also known as converted rice, is a special type of white rice that undergoes a steaming process before the hull is removed. This process, known as parboiling, has several effects on the rice grain: 1. Nutritional Enhancement: The steaming process allows the rice to absorb nutrients from the outer layers of the grain, which are then retained even after the hull and bran are removed. This results in a rice that is higher in certain nutrients, such as thiamine and niacin, compared to regular white rice. 2. Texture and Cooking Characteristics: The steaming process also alters the starch within the grain, causing it to become firmer and less sticky when cooked. This results in a different texture compared to regular white rice. Parboiled rice tends to be firmer and fluffier, which can be preferable for certain dishes where a sticky texture is not desired. 3. Appearance: Parboiled rice often has a slightly yellowish or brownish tint due to the partial milling that occurs after the steaming process. This is because some of the bran layer remains on the grain. 4. Cooking Time: Parboiled rice typically takes longer to cook than regular white rice because of the changes to the starch structure. This is an important consideration for those preparing meals at home. 5. Resilience: The firmer texture of parboiled rice makes it more resilient and less likely to become overly sticky or mushy, which can be an advantage in dishes where a firm texture is desired. 6. Energy Efficiency: The parboiling process can also be more energy-efficient than milling regular white rice, as it allows for the removal of the hull without the need for as much mechanical processing. In summary, the primary differences between parboiled rice and regular white rice lie in the processing method, nutritional content, texture, appearance, cooking time, and energy efficiency. Parboiled rice offers a firmer texture and higher nutritional value due to the steaming process, while regular white rice is known for its mild flavor and versatility. read more >>

The complete grain of rice is soaked, steamed and dried, then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice.read more >>