Ponni Boiled - Organic Par Boiled Rice

Parboiled rice might sound like it's precooked, but it's not. Instead, it's processed quite differently from other types of rice. The complete grain of rice is soaked, steamed and dried, then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook the rice, so it still takes about 20 minutes to prepare. However, because of the special processing, parboiled rice is a better source of fibre, calcium, potassium and vitamin B-6 than regular white rice.

Parboiled rice has double the fibre than you'd get from cooked white rice. It has a low glycemic score of 38, compared with a high 89 for white rice. A low glycemic score indicates that the carbohydrates in parboiled rice do not cause a large spike in blood sugar.

Alternative Names: Puzhungal Arisi | Puzhungalari | Uppudu Biyam | Kusubalakki | Usna Chawal