Parboiled Rice

Parboiled rice, also known as converted rice, is rice that has been partially boiled in the husk. The process involves three basic steps: soaking, steaming, and drying, which makes the husks easier to remove and enhances the nutritional profile of the rice. Parboiled rice is known for its yellow hue, soft texture, and is commonly used in various cuisines, particularly in Asian and African countries. It is often favoured for its health benefits, including higher fibre content compared to white rice.