Parboiled rice, also known as converted rice, is a partially precooked rice. Parboiling happens when you soak, steam, and dry rice while it’s still in its inedible outer husk. This turns the rice inside a slightly yellow hue. Parboiling rice makes it easier to remove the husk of the rice before eating it. The process also improves the texture of the rice, making it fluffier and less sticky when you cook it than regular white rice.
Compared to white rice, parboiled rice has fewer calories, fewer carbohydrates, more fiber, and more protein. This makes it a healthier alternative to traditional white rice.
Parboiling rice changes the rice at a molecular level. Overall, parboiling rice increases its nutritional benefits.
The starch in parboiled rice acts as a prebiotic, meaning that it acts as a sort of fertilizer and encourages the growth of healthy bacteria, or probiotics, in your gut. Studies suggest that, in comparison to both white rice and brown rice, parboiled rice has a lower impact on blood sugar levels, making it a safer choice for people with diabetes than other rices.
Organic parboiled white rice