{"id":14972,"date":"2023-08-27T10:01:50","date_gmt":"2023-08-27T04:31:50","guid":{"rendered":"https:\/\/vajiramandravi.com\/current-affairs\/?p=14972"},"modified":"2025-04-03T00:08:11","modified_gmt":"2025-04-02T18:38:11","slug":"what-is-parboiled-rice","status":"publish","type":"post","link":"https:\/\/vajiramandravi.com\/current-affairs\/what-is-parboiled-rice\/","title":{"rendered":"What is Parboiled Rice?"},"content":{"rendered":"<h2><strong>About Parboiled Rice:<\/strong><\/h2>\n<ul>\n<li>Parboiled rice, <strong>also called converted rice<\/strong>, is p<strong>artially precooked in its inedible husk before being processed for eating.<\/strong><\/li>\n<li>It h<strong>appens before rice is milled,<\/strong> that is before the inedible outer husk is removed to yield brown rice <strong>but before brown rice is refined to make white rice.<\/strong><\/li>\n<li><strong>In some Asian and African countries, <\/strong>people have been<strong> parboiling rice since ancient times <\/strong>as it <strong>makes the husks easier to remove by hand.<\/strong><\/li>\n<li><strong>The main steps of parboiling are<\/strong>\n<ul>\n<li><strong>Soaking<\/strong>. <strong>Raw, unhusked rice<\/strong>, also called paddy rice, is <strong>soaked in warm water to increase the moisture <\/strong>content<strong>.<\/strong><\/li>\n<li><strong>Steaming<\/strong>. The<strong> rice is steamed until the starch converts into a gel.<\/strong> The heat of this process also helps kill bacteria and other microbes.<\/li>\n<li><strong>Drying<\/strong>. The <strong>rice is slowly dried to reduce the moisture content<\/strong> so that it can be milled.<\/li>\n<li><strong>Husking<\/strong>: The dried, partially cooked rice is<strong> then milled to remove the outer husk.<\/strong> The <strong>result is parboiled rice.<\/strong><\/li>\n<\/ul>\n<\/li>\n<li>Parboiling <strong>changes the color of rice to a light yellow or amber<\/strong>, which differs from the pale, white color of regular rice.\u00a0<\/li>\n<li>During parboiling, s<strong>ome water-soluble nutrients move from the bran of the rice kernel into the starchy endosperm.<\/strong> This <strong>minimizes some of the nutrient loss <\/strong>that normally happens during refining <strong>when making white rice.<\/strong><\/li>\n<li><strong>Benefits:<\/strong>\n<ul>\n<li>Parboiling rice <strong>improves its texture, increases its shelf life<\/strong>, and provides health benefits.<\/li>\n<li>Parboiled rice is<strong> higher in fiber and protein than white rice<\/strong>.<\/li>\n<li>Parboiling <strong>reduces the stickiness of rice so it yields fluffy<\/strong> and separate kernels once cooked.<\/li>\n<li>Additionally, <strong>parboiling inactivates the enzymes that break down the fat<\/strong> in rice. This <strong>helps prevent rancidity and off-flavors<\/strong>, <strong>increasing shelf-life<\/strong><\/li>\n<li>Notably, parboiled rice has <strong>significantly more thiamine and niacin than white rice<\/strong>. These nutrients are <strong>important for energy production.<\/strong><\/li>\n<\/ul>\n<\/li>\n<li><strong>Potential downsides<\/strong>:\n<ul>\n<li>It\u2019s <strong>less nutritious than brown rice.<\/strong><\/li>\n<li>It <strong>takes a little longer to cook.<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3>Q1)\u00a0What is starch?<\/h3>\n<p>Starch is a carbohydrate, specifically a polysaccharide, composed of glucose molecules linked together through chemical bonds. It is one of the most abundant carbohy.<\/p>\n<p><strong>Source:\u00a0<\/strong><a href=\"https:\/\/timesofindia.indiatimes.com\/business\/india-business\/govt-imposes-20-export-duty-on-parboiled-rice-mep-on-basmati-coming\/articleshow\/103094275.cms?from=mdr\" target=\"_blank\" rel=\"nofollow noopener\"><u>Govt imposes 20% export duty on parboiled rice; MEP on on basmati coming<\/u><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parboiled rice, also called converted rice, is partially precooked in its inedible husk before being processed for eating.<\/p>\n","protected":false},"author":5,"featured_media":14973,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-14972","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-upsc-prelims-current-affairs","8":"no-featured-image-padding"},"acf":[],"_links":{"self":[{"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/posts\/14972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/comments?post=14972"}],"version-history":[{"count":0,"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/posts\/14972\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/media\/14973"}],"wp:attachment":[{"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/media?parent=14972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/categories?post=14972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vajiramandravi.com\/current-affairs\/wp-json\/wp\/v2\/tags?post=14972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}