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Parboiled Brown Rice

Our Parboiled Brown Rice is high-quality, brown rice that is partially cooked while still in its husk. Parboiling drives nutrients from the rice's bran layer into the endosperm, where it becomes more readily accessible when eaten and also improves the rice's texture and durability. Sometimes called "converted rice," parboiled rice is also easier to process by hand.

  • Nutty, earthy flavor

  • Beige color

  • Chewier than standard white rice

  • Cooked grains remain whole and resist clumping

  • Better withstands additional processing without breaking

  • D'allesandro
    Price: $15.85
    $0.1 / Ounce

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    Suggested uses

    Use plain to accompany meat, poultry, game or fish.

    Prepare pilafs and casseroles.

    Use in salads.

    Basic prep

    Bring 2 1/4 cup of water to a boil. Add 1 TBSP oil or butter, and lower heat to a simmer. Cook for 20 to 25 minutes covered. Let sit for 5 minutes, then fluff with a fork.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Brown rice.

    Brown Rice is a whole grain form of rice. The outer hull is removed, leaving the bran and germ intact. The bran gives the rice a natural honey-brown color and preserves its nutty flavor and slightly chewy texture. It is less processed than white rice and retains its natural nutritional content.

    Parboiled (sometimes called "Converted") Rice is made by subjecting raw rice to a partial cooking process after the harvest. First, the rice is soaked in water to raise its moisture content. Then it is steamed to a specific stage of doneness; then it is cooled and dried.

    While some form of the parboiling process has been used for hundreds of years by traditional food cultures, modern technology has made the process more effective and reliable to improve rice's texture, stability, and nutritional impact. Modern parboiling soaks rice in a warm water bath until it reaches moisture content rises to 30-35%. It is then steamed for a few hours, then vacuum dried before husking. The prolonged gentle soaking in the initial step of the process frees up the water-soluble vitamins and minerals in the rice's bran layer. It allows them to travel into the endosperm (the rice kernel) during the vacuum drying stage. This essentially transfers many of the nutrients naturally present in rice bran into the white rice kernels preferred around the world.

    The partial cooking process offers other benefits, too. Soaking and steaming gelatinizes the starch in rice. Once cooled and dried, the rice kernels become translucent as the gelatinized starch reforms into a more tightly packed structure. The individual rice kernels are now more durable and less likely to break during modern technological processing, making it an excellent choice for use as an ingredient in commercially produced shelf-stable dry rice mixes, aseptically packaged products, and frozen products.

    Parboiled Rice sometimes takes on a slight sepia color, too, which is sometimes referred to as "Golden Rice." Parboiled Rice typically takes less time but more water to cook than the same quantity of raw rice.

    Classic recipe

    Brown Rice with Coconut, Cashews, and Basil

    The rich and slightly nutty flavor of our par boiled brown rice combines beautifully with the flavors of coconut, basil and cashew in this easy to prepare dish.