Rice connoisseurs may choose parboiled rice for its fluffy texture, with each kernel cooking delicately and separate from the others. Because of the processing method of parboiled rice, more nutrients stay in the rice kernels and it is easier to digest than the nuttier brown rice, according to the RiceGourmet website. Favoured by some eastern countries, parboiled rice may take slightly longer to cook than white or brown rice. Knowing how to cook parboiled rice is essential.
- Skill level:
- Moderately Easy
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Things you need
- 8 cups cool water
- 1 tsp salt
- 1 cup parboiled rice
- 4-quart stockpot (with lid)
- Large spoon
- Large metal sieve
Measure and pour the water and salt into the stockpot. Cover the pot and place it onto the hob. Set the burner to high, and boil the water.
Once the water has come to a full boil, remove the lid from the pot and slowly sprinkle the parboiled rice into the boiling water. Add the rice slowly so that the water maintains its boil.
Reduce the heat to medium-high, and boil the rice uncovered for 20 minutes. Stir the rice every two to three minutes while it boils.
Remove the pot from the hob after the allotted time has elapsed and pour the hot water and rice into the metal sieve. Cover the sieve with the cheesecloth and set it aside.
Pour about 4 cups of boiling water into the stockpot and place the stockpot on the counter. Set the metal sieve over the boiling water in the stockpot, without the sieve touching the water. Place the stockpot cover on the stockpot over the rice in the sieve.
Leave the rice undisturbed for approximately 15 minutes.
Remove the lid and fluff the rice gently with a fork. Serve the rice immediately.
Tips and warnings
- You may find parboiled rice also called "converted" rice.
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