Why Organic Long-Grain Parboiled White Rice Is the Best

Organic Long-Grain Parboiled White Rice is a type of rice that’s easy to cook as it doesn’t clump. It’s also more nutritious with much more flavor than regular white rice. Moreover, parboiling is a process that extends shelf life significantly. It means that you can use Organic Parboiled Rice as long-term storage food, and it will store for 15-20 years in a sealed, airtight package.

Parboiling is when rice grains are soaked, steamed, and dried before the husk is removed. This process eliminates a lot of starch, but at the same time, it enriches the kernel with some nutrients from the husk. That’s why Organic Long-Grain Parboiled Rice is close to brown rice in its nutritional value.

Organic Parboiled Rice contains large amounts of B vitamins, iron, magnesium, and zinc. It’s a good source of protein and fiber in your diet.

Note that long-grain rice naturally has less starch. Therefore, Organic Long-Grain Parboiled Rice is fluffy and separate when cooked. It has a relatively firm texture and a pleasantly mild flavor. It’s a great ingredient in pilafs and similar dishes.

How to Cook Organic Long-Grain Parboiled White Rice

You don’t need to wash Organic Parboiled Rice before cooking. You also don’t have to soak it. But pre-soaking for even 30 minutes will reduce cooking time.

To cook Organic Long-Grain Parboiled Rice, put it in a pot and add water (2-2 ½ cups of water or broth per rice cup). Bring to a boil, cut the heat to medium, and then cover the pot. You need to let parboiled rice simmer and cook for about 20 minutes. Add butter and salt to taste. Cooked Organic Parboiled Rice shouldn’t clump. Therefore, you can freeze and reheat it quickly.