There are more than 120,000 types of rice worldwide. Varying in flavor, texture and cooking features, rice is the main dietary staple for a large percentage of the world's population. Parboiled rice, also known as converted rice, is rice that has been boiled in the husk before milling.
The process of parboiling allows the rice to retain more of the vitamins and minerals from the original grain. The procedure alters the texture and guarantees a more separate and firm grain upon cooking.
One serving of parboiled rice is both cholesterol and gluten free. It is low in sodium and saturated fat. Rice provides complex carbohydrates used by the body for energy.
Combine 1 cup of rice, 2 cups of water and a teaspoon of salt in a 2- to 3-quart saucepan. Bring to a boil, stirring once or twice. Reduce heat, then cover and simmer for 20 minutes or until all the liquid is absorbed. Fluff with fork and serve.
Combine 1 cup of rice, 2 cups of water and a teaspoon of salt in a 2- to 3-quart microwave-safe container. Cover and cook on high for 5 minutes. Reduce heat to 50 percent power and microwave an additional 20 minutes or until all liquid is absorbed. Let stand for 5 minutes more before serving.
Rinsing rice before cooking eliminates many of the nutrients and is not recommended. Peeking underneath the saucepan lid releases the steam and interrupts the cooking process. Stirring the rice after it has already reached a boil results in gummy rice.