Parboiled rice is one of the most commonly used rice in the world. Widely regarded as one of the best for its high nutritional value, it’s used across Asia, Europe, Africa and America. The complete grain of rice is soaked, steamed and dried, and then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice. Parboiled rice is a strong source of fiber, calcium, potassium and vitamin B-6. One cup of cooked parboiled rice supplies 2 to 3 percent of the recommended daily intake of calcium, iron, magnesium and potassium.
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