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    Rice · Rice · Short entry

    Parboiled rice

    A processing method, not a variety. Paddy rice is soaked, steamed and dried before milling, which drives water-soluble vitamins from the bran into the grain and gelatinises and hardens the starch, giving firm, separate grains. Parboiled rice is a staple in much of South Asia and widely eaten in West Africa.

    A pale parboiled rice grain, illustrated for Parboiled rice.
    Parboiled rice — representative grain study, parboiled, not to scale. Appearance alone does not establish variety or protected origin.

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