Big Parboiled Rice

• Use big parboiled rice for rice pilafs where the separate grains and firmer texture provide an appealing mouthfeel, and the rice readily absorbs flavorful broths.- Prepare hearty rice salads where the rice needs to maintain its integrity and shape, even when mixed with dressings and other ingredients, without becoming overly sticky.- Incorporate it into casseroles as the parboiling process ensures the rice doesn't become mushy during baking, allowing the dish to retain a better texture.- Employ it as a base for stir-fries, as the distinct grains provide a pleasing texture and don't clump together when tossed with vegetables and sauces.- Serve as a side dish with saucy or gravy-rich meals, as the firmer texture of the rice helps it hold its shape and not become soggy when in contact with liquids.- Substitute with regular rice in your favorite recipe and enjoy a different texture and a subtly nutty flavour.

• Good source of complex carbohydrates for sustained energy.
• Provides essential B vitamins, supporting nerve function and energy metabolism.
• Contains fiber, aiding in digestion and promoting gut health.
• Lower glycemic index compared to white rice, helping to manage blood sugar levels.
• Naturally gluten-free, suitable for individuals with gluten sensitivities or celiac disease.
• Offers some iron, contributing to healthy red blood cell production.

Store uncooked parboiled rice in an airtight container in a cool, dry place, away from direct sunlight and moisture. Properly stored, it can last for several years. Once cooked, refrigerate leftover rice promptly in an airtight container within two hours of cooking. Use refrigerated cooked rice within 3-4 days. Ensure to reheat thoroughly to an internal temperature of 165°F (74°C) before consuming to prevent foodborne illness.