Parboiled rice

Parboiling is an industrial process, the rice treatment in which the so-called parboiled rice (from Partially boiled, partially cooked ) were prepared. This paddy rice (paddy ) is first soaked in several steps, then treated with hot steam, then dried and only then peeled and polished. During this treatment, about 80 percent of the vitamins and minerals contained in the silver skin are pressed into the interior of the rice grain, so that parboiled rice is nutritionally valuable than husked white rice. Compared with whole grain rice it has a shorter cooking time.

During the parboiling process, the surface of the grains of rice is gelatinized by the contained starch at the same time. Thus the percentage of broken during grinding of the grains is reduced significantly, also the cooked rice less sticky. For certain dishes such as risotto or sushi is parboiled rice is not for this reason. The pretreated rice has a slightly yellowish color, but it disappears when cooking.

If the rice is not pre-treated as in the conventional parboiling process by steaming and drying, but by pressure and vacuum process, the rice is known as converted rice.

History

Shortly before the outbreak of the First World War, the German -British inventor Erich Huzenlaub developed (1888-1964), the first parboiling process, in the English language known as " Huzenlaub - Process".

Schematic representation of the parboiling process

The enlarged section shows symbolically the vitamins and minerals contained in the silver skin.

The parboiling process works like this: The paddy rice is removed from all air by vacuum. Soaked in lukewarm water, then dissolve the vitamins and minerals contained in seedling and silver skin.

Then with steam and high pressure, the water-soluble ingredients pressed into the interior of the rice grain.

Again exposed to hot steam, the surface strength of rice grains is cured. With this seal, the nutrients remain in the grain. Recently the drying takes place.