Parboiled Rice

Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled.

All forms of rice are rated as high GI foods; however, the American Diabetes Association notes that brown and parboiled rice feature a lower GI than untreated white rice. Note that parboiled rice is easily digestable as compared to brown rice. See the article on our low GI report here.

Parboiling drives nutrients, especially thiamin, from the bran to the endosperm. Rice contains the B vitamins niacin, thiamine and riboflavin. These vitamins convert carbohydrates to energy -- a vital process for several body functions. Since these vitamins are water-soluble, the parboiling process allows them to transfer from the hulls to the grains of rice. As a result, parboiled rice becomes a richer source of vitamins than unconverted rice, white or brown.