Parboilu

Parboilu is a cooking technique in which foods are boiled briefly to begin cooking while remaining partially firm, then removed for further processing or finishing by another method. The purpose is to partially cook the item, improve texture, color, or nutritional retention, and shorten total cooking time later.

In practice, parboiling involves filling a pot with water, bringing it to a boil, adding the food, and cooking for a controlled time before draining. The food is often cooled quickly in cold water or an ice bath to stop cooking. Salt may be added to the water. Times depend on the product, size, and desired doneness.

Common uses include parboiled vegetables such as potatoes, carrots, and corn, as well as beans and seafood, to reduce later cooking times. Parboiled rice (converted rice) is a widely known example in which the grain is precooked in the husk and then dried. Parboiling can improve texture and color and help preserve nutrients that would leach out during longer cooking.

In home kitchens, parboiling can shorten overall cooking time and promote even cooking when preparing large batches. In industrial food processing, parboiling is used to precook grains and vegetables before freezing or canning. The technique is typically followed by rapid cooling and proper storage to prevent overcooking and microbial growth.