Long Grain, Parboiled Rice

By Hklbrries

Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture.

Ingredients

• 1 cup rice
• 2 1/4 cups water
• 1/2 teaspoon salt
• 2 teaspoon butter or margarine

Preparation

Step 1

Bring water to a boil. Add butter or margarine and salt (optional).

Stir in rice. Reduce heat, cover and simmer 20 minutes.

Remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork. Serve.

Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture.

Cook's note:

To retain vitamins, do not rinse before or drain after cooking.

For firmer rice, use less water and simmer for a shorter time.

For softer rice, use more water and simmer for a longer time.

Do not lift lid while cooking (steam cooks rice).