parboilattu

Parboilattu is the Finnish adjective meaning "parboiled," describing foods that have undergone the parboiling process. Parboiling is a method of partially cooking food in boiling water or steam, intended to shorten final cooking time while preserving texture and nutrients. The term is used in culinary contexts and in the food industry to designate products that have been pre-cooked at an intermediate stage.

Two common methods exist: immersion parboiling, where food is briefly boiled and then cooled rapidly to halt cooking; and steam parboiling, where food is exposed to steam until partly cooked. In industrial practice, grains such as rice are parboiled by processing in water and steam before milling, which can improve nutrient retention and starch structure.

Applications include rice (parboiled rice), potatoes, and various vegetables or pulses that benefit from shortened final cooking time. Parboiling can improve texture and reduce energy use in subsequent cooking, as well as help in removing skins or reducing cooking losses in some legumes, though vitamins and minerals may leach into the cooking water.

Home cooks often parboil to pre-cook vegetables before freezing, to speed up frying or roasting, or to ensure consistent doneness in dishes. After parboiling, foods are typically cooled quickly or shocked in cold water or ice to stop cooking and are then stored or finished by roasting, grilling, or further cooking.