parboiled rice
parboiled rice


Parboiled Rice

Rice is one of the most commonly eaten foods around the world. It provides more than one-fifth of all the calories that people consume. This versatile grain is a common ingredient in many popular dishes and is used in a wide variety of cuisines of worldwide, from Latin to Asian to Caribbean dishes, or any type of cooking. When preparing F. Garcia parboiled rice, you get a delicious, firm yet feathery independent grain which pairs well with many foods. Compared to regular white rice, parboiled rice is firmer and less sticky when cooked.

Process

Practiced in many parts of the world, the modern parboiling process started in North America. It is rough rice which undergoes a steam pressured process. After soaking, steaming and then drying the whole rice grains, the hull is removed. This process fuses the outer and inner starches together before milling. It also partially boils the grains in the husk making it easier to process or ‘polish’ by hand.

This process helps retain vitamins keeping it healthy, nutritious, and makes the rice look golden. Parboiled rice is almost as healthy as brown and more than regular white rice. It has twice the amount of fiber as white rice. Moreover, one cup cooked has about 40 grams of carbohydrates. That is about one-third of what the average person needs each day. It contains vitamins and minerals like niacin, vitamin B6, zinc, calcium, iron, magnesium and potassium.

Parboiled rice is perfect for food-service, retail chains, and institutions. There are six major rice growing states here in the United States: Arkansas, Louisiana, California, Mississippi, Texas, and Missouri. Our company markets only the highest quality rice products grown in the United States.

For further information on USA rice specs please click here.