PARBOILED RICE
 

Parboiled rice is more nutritional and richer in vitamins and mineral salts than traditional white rice, making it a precious food for all.

Parboiled refers to the preparation and not the variety of the rice. It is achieved by steaming brown rice before milling it. The three basic steps are warm water soaking, steaming and drying. The starches in parboiled rice become gelatinised, giving the rice a warm amber colour while keeping it richer in nutritional terms. As parboiled rice keeps firmer for longer after cooking it is ideal for boiled rice, rice salads, side dishes and perfectly cooked risottos.

An abbreviation of partially boiled, this term has often been confused to mean pre-cooked. In fact this process has been developed to enhance the nutritional values of a precious cereal. This process goes back to Babylonian times when it was first discovered and used to preserve rice better and for longer. After the second world war it was adopted in the States and in Italy because of the nutritional benefits it conveyed to the rice and how it guaranteed it s long term preservation.
It's nutritional properties were even used in Asia during the 20th century to eliminate Beriberi, a crippling ailment caused by vitamin B deficiency.

Thanks to parboiling the rice grain is modified and gains in value:
  • Vitamins and mineral salts which are transferred from the husk to the grain, improving it s nutritional properties when compared to a normal grain,
  • Proteins, which are usually found on the surface, are absorbed as gelatinised starch and not lost during by the mechanical friction of milling
  • Hhis way the rice can be preserved for longer and is less prone to degrading. 
  • the grains become more compact making it more resistant to cooking keeping firmer and less sticky
  • when cooked the rice absorbs less fats and condiments
  • it keeps better after cooking and can be served after quite some time parboiled rice is lighter to digest as it s consistency makes it more accessible to digestive juices.
These characteristics make our rice more similar to whole rice in nutritional terms. Perfectly suited to those who look for food with exceptional nutritional properties, with certified origins, quality control, that can satisfy the requirements of a modern and diversified diet.

Parboiled rice is more nutritional and richer in vitamins and mineral salts than traditional white rice, making it a precious food for all
 
when cooked the rice absorbs less fats and condiments
 
parboiled rice is lighter to digest as it s consistency makes it more accessible to digestive juices