Parboiled Rice

After parboiling, the grain structure becomes compact and the content of vitamins and mineral salts enhanced. The grains remain firmer during cooking.

The rice is then easier to polish by hand (removal of the bran layer) after parboiling. Mechanical processing is usually harder since the bran becomes somewhat oily and tends to clog machinery.

The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules, making the rice rich in minerals.

Parboiled Rice takes less time to cook and is firmer and less sticky. In North America Parboiled Rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.

In recent methods, the rice is soaked in hot water, then steamed for boiling which only takes 3 hours rather than the 20 hours of traditional methods. These methods also yield a yellowish color in the rice, which undergoes less breakage when milled.

The treatment is practiced in many parts of the world such as USA, France, India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand and Switzerland. However, the main markets of Parboiled Rice are Africa and Middle East and majorly produced in Thailand for export to countries all over the world.

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