PARBOILED RICE

The process of parboiling is one of the oldest methods known, its history going back 4000 years to the times of the Babylonians and Hittites who seem to have been the first to have adopted it. In those far off times the paddy was left to soak in cold water, cooked for short while and finally laid out to dry in the sun; but not much has changed since those times to the basic principle behind parboiling except for a progressive transformation of the technology.

With the coming of the Second World War and the need to feed troops a plate of cooked "al dente" rice, the Americans were given the necessary impetus to turn it into an industrial process. Today the paddy is soaked or immersed in hot water under vacuum, then steamed cooked at a temperature above 100°C, and it is at this stage that the starch transforms from crystalline to gelatine, and finally dried until the water content is at the correct level before being milled following the normal procedure.
Parboiled rice is increasingly in demand, not only in Asiatic and Tropical countries but also in Europe and the United States.
Over the centuries the key roles played by water and heat have remained unchanged and indispensable in this process: their combination produce physical, chemical and organoleptic changes to the rice with the resulting nutritional and gastronomical advantages.
The principal changes are the following:

 - grains are translucent, of a light amber colour and consistent:
 - vitamin and mineral content is undoubtedly higher than white rice;
 - behaviour in cooking, water absorption and appearance after cooking are profoundly different to white rice;
 - preservation characteristics are altered.

Much more information will be found in the chapter on nutrition.
As it absorbs a lower quantity of water it needs to be cooked longer in order to reach a "good" level of softness; it does however, retain its shape better, lose less substances during cooking, absorb less fats (from added condiments). and it is softer and less "gluey". And, in conclusion, it is more digestible.
The advantages and disadvantages for the consumer of parboiled rice are the following:

1) parboiled rice contains more vitamins and minerals;
2) reduced loss of components if the rice is washed before cooking;
3) reduced loss of components into the cooking liquid;
4) reduced possibility of infestation during storage.

And specially for the restaurant the following:

1) resistance to "mushiness" during and after cooking, making its use preferred by large kitchens. canteens. restaurants etc:
2) easily cooked, allowing it to be cooked, set apart and re-heated in 3 minutes without dose attention:
3) less absorption of fats and aromas of accompanying ingredients.