An aromatic, medium grain organically grown brown rice grown in Pakistan.
Parboiled rice, also known as 'converted' rice, is a partially precooked rice that has been common is Asian and African countries for a number of years. Parboiling happens when you soak, steam, and dry rice while it’s still in its inedible outer husk. This turns the rice inside a slightly yellow hue.
Parboiling rice makes it easier to remove the husk of the rice before eating it. The process also improves the texture of the rice, making it fluffier and less sticky when you cook it than regular rice.
Parboiled rice is also a source of iron and calcium.
Compared to white rice, parboiled rice has fewer calories, fewer carbohydrates, more fiber, and more protein. This makes it a healthier alternative to traditional white rice.
Parboiled rice is less prone to rancidity compared to brown rice and cooks into well-defined kernels rather than clumping. It may also offer more plant compounds, support gut health, and raise blood sugar less than regular white rice.
Gluten free, Vegan.
N.B. Currently (2023) raw (unparboiled) brown basmati rice is unable to be brought into Tasmania.
