Parboiled rice is produced following a special procedure of thermal treatment with steam or hot water. During this process, which takes place before the milling, most of the vitamins and minerals contained in the husk and bran enter the kernel. The structure of the rice grains changes as well, they become compact and amber coloured. With this type of thermal treatment most of the minerals and vitamins remain in the rice grains. During cooking the rice doesn’t become sticky or overcooked.
We recommend it for preparation of appetisers, salads and side dishes.

• Did you know •

Rice is the second most important grain, after wheat, and a staple food for nearly one half of the world's population.