THAI PARBOILED RICE

Parboiled rice is made by soaking paddy rice, steaming them under pressure and drying, milling and polishing them. This process forces nutrients from the husk and bran back into the grain.

Parboiling changes the color of rice to a light yellow or amber, which differs from the pale, white color of regular rice. Still, it’s not as dark as brown rice. This color change is due to pigments moving from the husk and bran into the starchy endosperm (the heart of the rice kernel), as well as a browning reaction that happens during parboiling.

Slightly harder than regular rice. They take a little longer to cook than white rice and need more water per cup of rice. Each grain stays separate, giving you fluffy rice.