Parboiled Rice

• Use parboiled rice as a base for stir-fries, providing a hearty and non-sticky foundation for vegetables and proteins.
• Parboiled rice is excellent for rice salads because it holds its shape well and doesn't become mushy when mixed with dressings and other ingredients.
• Employ parboiled rice in pilafs and other rice-based side dishes where you want distinct, separate grains that don't clump together.
• Parboiled rice can be used in casseroles to add a substantial and satisfying element; its texture prevents it from becoming overly soft during baking.
• Make a creamy rice pudding using parboiled rice for a unique twist on the traditional dessert; its texture provides a pleasant chewiness.
• Substitute parboiled rice for regular rice in stuffed peppers or cabbage rolls for a healthier and more flavorful filling that holds its shape.

• Good source of complex carbohydrates for sustained energy.
• Provides essential B vitamins like niacin and thiamin for metabolic function.
• Contains resistant starch, which may promote gut health.
• Lower glycemic index compared to white rice, potentially aiding blood sugar control.
• Source of manganese, an essential mineral for bone health and antioxidant defense.

Parboiled rice should be stored in an airtight container in a cool, dry place away from direct sunlight. Properly stored, it can last for several years. Once cooked, leftover parboiled rice should be refrigerated promptly and used within 3-4 days to prevent bacterial growth.