Parboiled Rice (Converted Rice)
Retains significantly more B vitamins (like thiamine) and minerals than regular white rice due to the pre-milling process. Often has a lower Glycemic Index (GI) than white or brown rice.
Rough rice (paddy) is soaked, steamed under pressure, and dried before milling. The steaming process forces nutrients from the bran into the starchy kernel. It is then milled to remove the husk, bran, and germ. Appearance: Yellow or golden color before cooking.
Be the first to review “Parboiled Rice (Converted Rice)”
Reviews
There are no reviews yet.