Parboiled rice is rice subjected to a special thermal process in which under the action of the pressure and the steam, the valuable nutrients contained in the shell penetrates into the grain. In this way rice retains the fiber and vitamins which would have lost during the hulling and polishing. This process also causes parboiled rice takes on a nice golden color, quickly cooks and after cooking the grains do not stick together.
Well suited as an addition to meats and stewed vegetables. Light and fluffy grains compose well in elegant courses and as an ingredient of salads and desserts.