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Parboiled rice: cooking methods. Video
Rice is a healthy dietary product that does not irritate the intestines, therefore, gluten-free rice porridge is recommended as a first complementary food even for infants. The same type of rice can have different tastes and even different nutritional and nutritional properties depending on the way it is processed – unpeeled (brown), peeled (white) and parboiled (golden grains).
Parboiled rice: how to cook it right?
Features of parboiled rice
Rice processing technology allows you to get a different type of grain. Brown rice is minimally processed, its grains have such a color, since the natural bran shell is almost completely left on them, due to which almost all of its useful properties are preserved. Polished white rice does not have this shell, and although it looks more appetizing than brown, it is no longer so useful – it contains a minimum amount of vitamins, minerals and essential amino acids.
Parboiled rice is obtained using a unique technology invented not very long ago. Untreated grains are first kept in water, and then steamed under high pressure, dried and only then polished. Thanks to this, the beneficial substances, which are mainly contained in rice bran, pass 80% into the rice grains themselves. This kind of rice has a golden color and after cooking it becomes as white as regular peeled rice.
Secrets of Cooking Parboiled Rice
The cooking time for rice dishes – porridge, pilaf, etc. – largely depends on the type of rice, but if ordinary white rice needs to be cooked until cooked for about 15 minutes, the cooking time for parboiled rice should be increased by almost 1,5–2 times. To cook it deliciously, you can cook it with the addition of aromatic spices. Usually curry in powder, ground nutmeg, cumin are added to rice. Delicious rice can be prepared in a small amount of meat, fish or mushroom broth and served with the appropriate dish.
Parboiled rice does not need to be washed: its processing technology assumes a high degree of grain purification
How to cook tender parboiled rice in broth
For this method of cooking rice for 2-3 people, you will need:
– 1 glass of parboiled rice; – 2-2,5 cups of hot broth; – 2 tbsp. olive oil.
Preheat a skillet, pour olive oil on top of it, add rice and stir well with a spatula so that each grain is soaked in oil. Flatten the rice in a skillet and pour half a ladle of hot broth into it. If you wish, you can add a pinch of dry herbs here. Cook the rice over medium heat, constantly adding broth in small portions as it is absorbed by the rice and boils down. When the rice is almost ready, pour another half a glass of broth into the pan, wait for it to boil, close the pan tightly with a lid, turn off the heat under it and let the rice simmer for another 15–20 minutes.
