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Parboiling involvespartial boiling of the paddy before milling in order to increase itsnutrition value, to change the texture of cooked rice, and reduce thebreakage in milling.
Parboiling is done inthree steps: Soaking, steaming and drying.
Parboiled rice istherefore more nutritious than white rice. Parboiled rice takes lesstime to cook and is firmer and less sticky when cooked.