What is Parboiled Rice?

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What is Parboiled Rice? Blog Image


The Central Government recently imposed a 20% export duty on parboiled rice.

About Parboiled Rice:

  • Parboiled rice, also called converted rice, is partially precooked in its inedible husk before being processed for eating.
  • It happens before rice is milled, that is before the inedible outer husk is removed to yield brown rice but before brown rice is refined to make white rice.
  • In some Asian and African countries, people have been parboiling rice since ancient times as it makes the husks easier to remove by hand.
  • The main steps of parboiling are
    • Soaking. Raw, unhusked rice, also called paddy rice, is soaked in warm water to increase the moisture content.
    • Steaming. The rice is steamed until the starch converts into a gel. The heat of this process also helps kill bacteria and other microbes.
    • Drying. The rice is slowly dried to reduce the moisture content so that it can be milled.
    • Husking: The dried, partially cooked rice is then milled to remove the outer husk. The result is parboiled rice.
  • Parboiling changes the color of rice to a light yellow or amber, which differs from the pale, white color of regular rice. 
  • During parboiling, some water-soluble nutrients move from the bran of the rice kernel into the starchy endosperm. This minimizes some of the nutrient loss that normally happens during refining when making white rice.
  • Benefits:
    • Parboiling rice improves its texture, increases its shelf life, and provides health benefits.
    • Parboiled rice is higher in fiber and protein than white rice.
    • Parboiling reduces the stickiness of rice so it yields fluffy and separate kernels once cooked.
    • Additionally, parboiling inactivates the enzymes that break down the fat in rice. This helps prevent rancidity and off-flavors, increasing shelf-life
    • Notably, parboiled rice has significantly more thiamine and niacin than white rice. These nutrients are important for energy production.
  • Potential downsides:
    • It’s less nutritious than brown rice.
    • It takes a little longer to cook.


Q1) What is starch?

Starch is a carbohydrate, specifically a polysaccharide, composed of glucose molecules linked together through chemical bonds. It is one of the most abundant carbohy.

Source: Govt imposes 20% export duty on parboiled rice; MEP on on basmati coming