by pinback » Mon Dec 30, 2013 11:36 am
AArdvark wrote:What are some of the uses for parboiled rice? I mean, in a cooking and eating genre.
Eating it.
I would imagine just the same dishes as rice that has not been parboiled, just faster, right?
Parboiled rice is no faster to cook than regular white rice. You're all confusing "parboiled" with "instant" because Uncle Ben's sells both kinds and nobody realizes the difference.
Parboiled rice is rice that has been partially cooked in the husk, then dried. This imparts a slightly tan color, adds a nice "toothiness" to the grains, while retaining the delicate flavor of white rice, but imparting 80% of the nutrients found in brown rice which is lost in the white.
So essentially, its texture makes it more of a substantial ingredient, and it's much more nutritious, particularly for people who can't stand brown rice (like me!)
I think it'll catch on here. It's already extensively used in Mexican/Spanish cuisine.
[quote="AArdvark"]What are some of the uses for parboiled rice? I mean, in a cooking and eating genre.[/quote]
Eating it.
[quote]I would imagine just the same dishes as rice that has not been parboiled, just faster, right?[/quote]
Parboiled rice is no faster to cook than regular white rice. You're all confusing "parboiled" with "instant" because Uncle Ben's sells both kinds and nobody realizes the difference.
Parboiled rice is rice that has been partially cooked in the husk, then dried. This imparts a slightly tan color, adds a nice "toothiness" to the grains, while retaining the delicate flavor of white rice, but imparting 80% of the nutrients found in brown rice which is lost in the white.
So essentially, its texture makes it more of a substantial ingredient, and it's much more nutritious, particularly for people who can't stand brown rice (like me!)
I think it'll catch on here. It's already extensively used in Mexican/Spanish cuisine.