täysjyväparboiledriisi

Täysjyväparboiledriisi is a type of rice that undergoes a specific processing method before milling. The term "täysjyvä" indicates that it is whole grain rice, meaning the bran and germ layers are intact, unlike refined white rice. "Parboiled" refers to the parboiling process, where the rice is partially boiled in its husk. This process helps to gelatinize the starch within the grain and drives some of the vitamins and minerals from the bran into the endosperm.

After parboiling, the rice is dried and then milled. This milling removes the husk, but the bran and germ typically remain. As a result, täysjyväparboiledriisi retains more nutrients, such as fiber, B vitamins, and minerals, compared to regularly milled white rice. The parboiling process also alters the rice's texture; it tends to be firmer and less sticky after cooking than regular white rice, and it absorbs less water. This makes it a popular choice for dishes where distinct, separate grains are desired. It is often used in salads, pilafs, and as a side dish. The cooking time for täysjyväparboiledriisi can sometimes be slightly longer than for white rice due to its denser structure.