PARBOILED RICE

The special process involved renders it in parts different from milled rice: while for example the content of lipids, glucides and proteins remain more or less equal, the vitamins and minerals have not been totally lost. This consideration is extremely important and parboiled rice cart, in fact, take the place of white rice in nearly all dishes, giving them a higher nutritive value. And amongst other things it is very useful in the kitchen as it will forgive a few extra minutes of cooking, the grains remaining “al dente“ and separate.
The changes that take place during parboiling render it more digestible, taking longer to assimilate than milled rice. The quantity of glucose in circulation after the meal is lower, more moderate and available over a longer interval period of time; a dietetic characteristic that will be of interest to diabetics.
A good norm also for this rice is also to cook it until all the liquid has been absorbed and if it has to be cooled not to use water but lay it on a clean, cold surface.