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Parboiling

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The process
 
Diagram of a rice grain showing: bristles, husk, bran layers, endosperm (starch), embryo germ and stalk
 Step 1: After clearning, the rice is placed in a vacuum tank and air is extracted from the raw rice using a low pressure
 Step 2: A hot water soak draws water-soluble vitamins and minerals from the bran layers and the germ
   Step 4: Via high pressure and steam, these water-soluble nutrients are pressed into the endosperm. A second steam treatment locks the nutrients into the grain.
  Excess water is extracted by low pressure. The parboiling process gelatinises the starch in the endosperm thereby producing extra fluffy cooked rice.

 

Now parboiled rice is milled and the husk, bran layers and germ
are removed. Raw parboiled rice has a golden colour but on cooking
the grain becomes white.

Enjoy something special - parboiled rice!
by ag — last modified 2010-09-28 17:00