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Parboiled White Rice

Our Parboiled Long Grain White Rice is a high-quality, long-grain white rice that has been 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.

 

  • Mild, nutty flavor

  • Creamy white color

  • Cooks into fluffy, tender grains

  • Cooked grains remain whole and resist clumping

  • Better withstands additional processing without breaking

  • D'allesandro
    Price: $18.60
    $0.12 / Ounce

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    Suggested uses

  • Serve as side dish or bed for sauce

  • Great for use in paella, stuffing, casseroles, salads or stir-fry

  • Try in soups, wraps, sandwiches and burritos

  • Basic prep

    Combine 2 cups water and 1 cup rice in medium saucepan over medium-high heat. Bring to a boil, cover, reduce heat and simmer 18-20 minutes or until tender but still firm. Remove from heat and let stand 5 minutes covered. Fluff with fork before serving.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Enriched parboiled rice (rice, iron, niacin, thiamine mononitrate and folic acid)

    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 a reliable way 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 long gentle soaking in the initial step of the process frees up the water-soluble vitamins and minerals in the rice's bran layer and 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 a great choice for use as an ingredient in commercially produced shelf-stable dried rice mixes, as well as aseptically packaged and even frozen products.

    Parboiled Rice sometimes takes on a slight sepia color, too, leading to it sometimes being 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

    Rice and Pigeon Peas (Arroz con Gandules)

    This authentic Caribbean dish is a Puerto Rican favorite, traditionally served at holidays and celebrations. The deliciously crunchy, caramelized crust of rice that forms on the bottom of the pan while cooking is referred to as “pegao,” and is considered a special treat.