Parboiled rice, also known as converted rice, is a type of rice that has been partially boiled in the husk before milling. This process gelatinizes the starch, making it more nutritious and less likely to break during cooking. The grains have a slightly golden hue and a firm, separate texture when cooked, making it ideal for dishes where distinct grains are desired. Look for parboiled rice if you want a less sticky, more nutritious alternative to regular white rice.
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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.
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