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Also Known as
Parboiled rice, ukda chawal
Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. The practice of parboiling rice is more than two thousand years old, and may have started in the Persian Gulf. Today, it is the preferred rice of many in the southern parts of the Indian Subcontinent.
Polishing rice by hand, that is, removing the bran layer is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically. The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.
Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.
The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally partially or fully precooked by the processor.
How to Select
Parboiled Rice is available prepackaged as well as in bulk containers. If purchasing parboiled rice in a packaged container, check to see if there is a "use-by" date on the package since rice, owing to its natural oils, has the potential to become rancid if kept too long. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the parboiled rice are covered and that the store has a good product turnover so as to ensure its maximal freshness. Whether purchasing parboiled rice in bulk or in a packaged container, make sure that there is no evidence of moisture.
· The best part about parboiled rice is that you can make the dish as spicy or as bland as suits your appetite, without compensating on taste
· Always wash rice between both palms in a rotary motion, instead of with one hand, to avoid the grain from breaking. Never clean rice after soaking. Wash well, and then soak for the required time. 30 to 45 minutes are sufficient.
· Khichri - This is like a hot pot dish. Parboiled rice, lentils, spices and seasonings are thrown into a pot or pressure cooker and cooked until all individual ingredients are blended well together. A very tasty and sustaining dish. Very popular with the famous papads and cucumber raita of India. It is also served with chutneys and Indian pickles.
How to Store
Parboiled Rice keeps well, but it is better fresh than old, so don't buy so much at once that you have it sitting around for months or even years. In all cases, keep it dry. Since rice still features an oil-rich germ, it is more susceptible to becoming rancid. White rice can be stored indefinitely in an airtight container in a cool, dry location. Cooked rice should be stored in the refrigerator and can be used for up to 3 or 4 days.
· Parboiled rice is better than regular rice as it usually goes through a process where the starch in it is stabilized so basically it's less starchy.
· Parboiled by the volume (1 cup for example) has less calories, but it is because par boiled rice is slightly puffed and weights less for its size.
· Rice is wonderful in treating diarrhoea n children.
· Being low in fiber is extremely soothing to the digestive system.