What’s parboiled rice?
The word parboiled originated in English and it is derived from the agglutination of partial + boiled, which means “partially boiled.” It is not glued or waxed rice, as many think.
The parboiling process is based on the hydro-thermal treatment which paddy rice is subjected to, and it is solely executed by the action of water and heat without any chemical agent.
The parboiling process is performed through three basic operations:
1. Water-logging: paddy rice is placed in tanks with hot water for a few hours. In this process, the vitamins and minerals that are in the seed peal penetrate into the grain as it absorbs water.
2. Gelatinization: Main Process
– Wet rice is subjected to a higher temperature under steam pressure, causing a change in the structure of the starch. At this stage, the grain is more compact and the vitamins and minerals are fixed inside.
3. Drying: The rice is dried for subsequent stripping, polishing and selection.
Its advantages are:
Rich in vitamins and minerals due to the parboiling process;
When cooked, is always fluffy;
Yields more when cooked;
Requires less oil in preparation;
It can be reheated several times maintaining its properties;
High degree of hygiene during processing;
Do not use chemicals
Important. Did you know that Brazil has the one of the most advanced technology for parboiling in the world?