parboiled

Parboiled is a term used to describe foods that have undergone parboiling, a processing method in which items are soaked, partially boiled, and dried. The technique is most commonly associated with rice but can also be applied to other vegetables and grains.

In rice production, parboiled rice is rice that has been soaked, steamed, and dried before the husk is removed. The steaming gelatinizes starch and drives water-soluble nutrients from the bran into the starchy endosperm, producing a milder, less brittle grain once milled. As a result, parboiled rice typically has a firmer texture, less tendency to clump, and can be more resistant to overcooking than white rice. It also tends to retain more vitamins and minerals, particularly thiamine, than fully milled white rice, though it contains less fiber than brown rice.

The parboiling process serves practical purposes for producers as well: it can strengthen grains to reduce breakage during milling, improve shelf life, and simplify post-processing steps. The technique is not limited to rice and is used for certain vegetables and legumes in commercial preparations, often as a blanching or partial-cooking step to inactivate enzymes, preserve color, and facilitate freezing or canning.

In culinary use, parboiled rice is a common staple in many regions and is often labeled as converted or parboiled rice. The term may also describe other foods treated by the parboiling method, reflecting a broader application of the technique beyond rice.