You might be familiar with classic rice varieties like white rice, brown rice or even more fragrant options like basmati or jasmine, but there’s still one highly underestimated rice we think everyone deserves to know about — parboiled rice.
If you’ve never tried it, parboiled rice, sometimes also called converted rice, gets its name from partially boiling the rice within its husk, not because it’s precooked. In the past, this made it easier to process by hand, however, nowadays the practice continues as it helps to save more of the original vitamins and minerals found in rice, without the long cooking time of whole grain rice. So, now that you know what its name means, what about its taste and texture? Keep reading to find out.
If you’ve never used parboiled rice before, we’ll break the details down for you! As it’s not technically a variety but rather a form of cooking, it comes in 3 different grain lengths: Extra long grain, long grain, medium grain and short grain, but there are some common characteristics for every length. Green Bean Casserole with Oaxaca Cheese and Parboiled Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
How to Cook Parboiled Rice
So, now that you know all about this rice, how can you cook with it? Just like most other rice varieties, it can be cooked over the stove, in a rice cooker, Instant Pot or even in a microwave!
To make traditional extra long grain parboiled rice, you’ll need 2 ¼ cups of water for every 1 cup of rice. However, it’s important to read the directions carefully as medium grain varieties require just 2 cups of water per 1 cup of rice.
We’ll use the traditional stove top method to show you how simple it is:
- Bring 2¼ cups of water to a boil in a 2 quart heavy saucepan. Add olive oil and salt, if desired.
- Stir in 1 cup rice. Cover, reduce heat and simmer for 25 minutes or until all water is absorbed.
- Enjoy as a side dish, rice bowl, toss it into a wrap, or however else you like your rice!
Only have a microwave available?
- In a microwave safe dish, combine 2¼ cups water and 1 cup rice.
- Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power, microwave for 20 minutes. Let stand for 5 minutes.
*We recommended only cooking one cup of rice in the microwave at a time. Microwave ovens vary so cook times are approximate.
Recipe Inspiration with Parboiled Rice
Parboiled rice can technically be used anywhere that other rice varieties can, but we’ve put together different recipe ideas based on grain length so you can make amazing rice dishes every time! Authentic Spanish
How To Cook The Perfect Rice | Gordon Ramsay
FAQ
What’s the difference between boiled rice and white rice?
What is difference between raw rice and boiled rice?
How is boiled rice made?
What is boiled rice?
Boiled rice is simply raw rice with husks that have been boiled for thirty to sixty minutes. Afterward, the raw rice is dried under the sun, treated, packed, and sold. Additionally, boiled rice and parboiled rice share similar qualities and nutritional value, making them popular rice alternatives in healthy diets.
What should I use to mix in boiled rice?
Adding veggies like carrots is a good way to vary it up. In addition to making the dish more beautiful and colorful, you enjoy the benefits of vegetables.
What is boiled rice used for?
You will find that steamed rice is used extensively in Chinese cuisine. Boiled rice is cooked by submerging the rice in boiling water and then draining off the excess water when the rice has been cooked. This is a very popular form of cooking rice. You will find boiled rice in India, in fact, in all sub-continental cuisines.
Why is parboiled rice called boiled rice?
If you’ve never tried it, parboiled rice, sometimes also called converted rice, gets its name from partially boiling the rice within its husk, not because it’s precooked.