Aromatic Indian Rice Long-Grain parboiled

Indian Rice Long-Grain parboiled 500g

Parboiled rice is the rice that has been partially boiled in the husk to increase the nutritional value of the grain. Parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice. It also helps in reducing the cooking time. During harvesting stage, the grains are soaked, steamed and later dried. This process completely eradicates the starch coated on each of the rice grains.

• Parboiled rice has significantly more thiamine and niacin than white rice. These nutrients are important for energy production. Furthermore, parboiled rice is higher in fiber and protein.

Parboiling reduces the stickiness of rice so it yields fluffy and separate kernels once cooked. This is especially desirable if you need to keep the rice warm for a while before serving, or if you plan to reheat or freeze leftover rice and want to avoid clumping.

One cup of cooked parboiled rice supplies 2 to 3 percent of the recommended daily intake of calcium, iron, magnesium and potassium. You'll get a slightly bigger boost of zinc, with 1 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.

Parboil Rice Cooking Instructions

Combine in a 2 quart saucepan – 1 cup rice, 2 ¼ cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional).

Stir lightly, bring to a rolling boil and reduce heat to simmer, cover with a tight fitting lid and simmer for 20 minutes.