Parboiled rice, also called converted rice and easy-cook rice is a variety of rice that has been partially boiled in the husk. Soaking, steaming and drying are the three basic steps of parboiling. These steps make the rice easier to process by hand. It also boost its nutritional profile, changing its texture, and making it more resistant to weevils. About 50% of the world's paddy production is parboiled. The process of paraboiled rice is adopted in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.
Most parboiled rice is milled in the same way as white rice. Parboiling drives nutrients, especially thiamin, from the bran to the endosperm. Hence parboiled white rice is mostly nutritionally similar to brown rice.
Parboiling happens before rice is milled, that is before the inedible outer husk is removed to yield brown rice but before brown rice is refined to make white rice. The three main steps of parboiling are:
- Soaking: Raw, unhusked rice, also called paddy rice, is soaked in warm water to increase the moisture content.
- Steaming: The rice is steamed until the starch converts into a gel. The heat of this process also helps kill bacteria and other microbes.
- Drying: The rice is slowly dried to reduce the moisture content so that it can be milled.
Parboiling changes the color of rice to a light yellow or amber, which differs from the pale, white color of regular rice. Still, it is not as dark as brown rice.
This color change is due to pigments moving from the husk and bran into the starchy endosperm, as well as a browning reaction that happens during parboiling. Parboiling inactivates the enzymes that break down the fat in rice. This helps prevent rancidity and off-flavors, increasing shelf-life.
Parboiling preserves the micronutrients thiamin, niacin, biotin, and pantothenic acid. Normal milling, which causes a near 65% loss of all these micronutrients. Hence parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice. Parboiled rice is higher in B vitamins compared to unenriched, regular white rice. This is due to the parboiling process, during which some nutrients transfer from the bran into the starchy endosperm. Parboiled brown rice also provides roughly the same vitamins and minerals as brown rice since it carries the same bran and germ. Parboiled rice takes less time to cook and is firmer and less sticky. Parboiled rice is less prone to rancidity compared to brown rice and cooks into well-defined kernels rather than clumping. It may also offer more plant compounds, support gut health, and raise blood sugar less than regular white rice.
Parboiled rice is especially rich in niacin. In one cup of cooked rice, it provids 4 milligrams, or 23 percent of the recommended daily intake. You will also get 19 percent of the daily intake of vitamin B6. These values are about double the amount you would get from white rice. Your body needs B vitamins to metabolize food into energy. But they also have other roles, such as helping make hormones and neurotransmitters. Vitamin B6 removes the amino acid homocysteine from your bloodstream by turning it into other substances. This might help keep your heart healthy as high levels of homocysteine are associated with an increased risk of cardiovascular disease.
One cup of cooked parboiled rice supplies 2 to 3 percent of the recommended daily intake of calcium, iron, magnesium and potassium. You will get a slightly bigger boost of zinc, with one cup containing 0.58 milligrams of zinc. That amount represents 5 percent of men's and 7 percent of women's daily needs. Zinc performs vital roles throughout your body, from forming the structure of proteins to regulating DNA. If you don't get enough zinc, your immune system becomes impaired. It needs zinc to produce the cells that fight bacteria and infections.
One cup of cooked parboiled rice provides 41 grams of total carbohydrates, or about one-third of the recommended daily intake of 130 grams. The same portion has 1.4 grams of fiber, which supplies 4 percent of men's and 6 percent of women's daily fiber. Parboiled rice has double the fiber than you'd get from cooked white rice. It has a low glycemic score of 38, compared with a high 89 for white rice. A low glycemic score indicates that the carbohydrates in parboiled rice do not cause a large spike in blood sugar.
Parboiled rice in Getatoz:
Getatoz offers Sona Masuri rice in many brands and varieties. Some of these are as below:
IR 64 Parboiled Rice:
IR 64 Parboiled Rice has delightful aroma & freshness, It has a delicious taste, hard texture and easy to digest,cook, highly hygienic & healthy. The IR64 Non-Basmati rice, offered by us, is processed and hygienically packed, ensure its Quality for long time.
IR64 Long Grain Parboiled Rice:
IR64 Long Grain Parboiled Rice is available in long-Grain rice and medium-Grain rice.
Indian Non Basmati Broken Parboiled Rice, Extra Long-Grain Rice RATNA PARBOILED RICE, Extra Long-Grain Rice PARBOILED RICE and many more are available.