Parboiled rice, also known as converted rice, is a type of rice that has been partially boiled in the husk. This process offers several benefits compared to regular white or brown rice. Here are some of the benefits of parboiled rice:
Parboiled rice retains more nutrients compared to regular white rice. During the parboiling process, the nutrients from the bran layer are transferred to the inner grain, making it richer in vitamins and minerals. It contains higher levels of thiamine, niacin, and vitamin B-6.
Parboiled rice has a higher fiber content compared to white rice. The parboiling process causes the fiber from the bran layer to migrate to the endosperm, resulting in rice with more dietary fiber. This higher fiber content can promote better digestion and contribute to a healthier digestive system.
Parboiled rice has a lower glycemic index (GI) compared to regular white rice. The glycemic index measures how quickly carbohydrates are digested and converted into glucose in the bloodstream. Foods with a lower GI are digested more slowly, causing a gradual release of glucose, which can help maintain stable blood sugar levels and provide sustained energy.
Parboiling alters the structure of the rice grain, resulting in a firmer texture compared to regular white rice. The grains tend to remain separate and fluffy after cooking, making parboiled rice a popular choice for dishes such as biryani, pilaf, and fried rice.
Parboiled rice has a shorter cooking time compared to brown rice. The initial parboiling process partially cooks the rice, so it requires less time to cook thoroughly. This can be convenient when preparing meals and can save time in the kitchen.
Due to the parboiling process, parboiled rice has a longer shelf life compared to brown rice. The process helps to stabilize the oils in the bran layer, reducing the risk of rancidity and extending the storage period without compromising the quality of the rice.
The parboiling process improves the bioavailability of nutrients present in the rice. It breaks down the barriers that may inhibit nutrient absorption in the digestive system, allowing for better assimilation of vitamins and minerals when consumed.