Parboiled rice is rice that has been boiled in the husk. This results in a firmer, less sticky rice that cooks in shorter time. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice.
Parboiled rice has a lower glycemic index (GI) than regular rice. The GI is a measure of how quickly a food raises blood sugar levels.
Cooking Method:
Stove Top: Use 2 1/4 cups water to 1 cup rice. It takes about 25 minutes or until all water is absorbed.
Rice Cooker: Add 1 ½ cups of water to 1 cup of rice to the bowl of your rice cooker. (You can cook more than 1 cup at a time, just keep the water ratio at 1:1.5).
Ingredients: Parboiled Rice
Product of Malaysia
Parboiled rice is rice that has been boiled in the husk. This results in a firmer, less sticky rice that cooks in shorter time. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice.
Parboiled rice has a lower glycemic index (GI) than regular rice. The GI is a measure of how quickly a food raises blood sugar levels.
Cooking Method:
Stove Top: Use 2 1/4 cups water to 1 cup rice. It takes about 25 minutes or until all water is absorbed.
Rice Cooker: Add 1 ½ cups of water to 1 cup of rice to the bowl of your rice cooker. (You can cook more than 1 cup at a time, just keep the water ratio at 1:1.5).
Ingredients: Parboiled Rice
Product of Malaysia
