parboiled rice
parboiled rice

Parboiled Rice

Around the world, rice is one of the most commonly eaten foods. Rice 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. Compared to regular white rice, parboiled rice is firmer and less sticky when cooked.

Practiced in many parts of the world, the modern parboiling process originated in North America. These days, about half of the world’s rice is parboiled. F.Garcia’s parboiled rice is rough rice which undergoes a steam pressured process.

After soaking, steaming and then drying the whole rice grains, the hull is removed to make it parboiled. 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.

Parboiling helps the rice to retain vitamins keeping it healthy and nutritious. This makes parboiled white rice almost as nutritious as brown rice and more nutritious than regular white rice. It has twice the amount of fiber as white rice.

On top of that, one cup of cooked parboiled rice has about 40 grams of carbohydrates. That is about one-third of what the average person needs each day. Parboiled rice also contains vitamins and minerals like niacin, vitamin B6, zinc, calcium, iron, magnesium and potassium.

F.Garcia’s parboiled rice is perfect for restaurants, foodservice and institutions. There are six principal rice growing states here in the United States: Arkansas, Louisiana, California, Mississippi and Missouri. F.Garcia provides only the best parboiled rice from around the nation for our family of customers.