Long grain rice while still in its husk (rice paddy) are first soaked in water, pressured steamed and dried. Then the husk is removed and milled to make light yellow color parboiled rice, also called ‘Converted Rice’.
Parboiling sterilizes rice, allow vitamins and minerals retain in the rice kernels. Parboiled rice takes less time to cook and is firmer and less sticky.
Cooking Instructions: 1. In a sauce pan add 2 Cups of water/Cup of washed & rinsed rice, add 1 tsp salt (optional) 2. Stir lightly, bring to a rolling boil, lower the heat, cover and simmer for 20 minutes. 3. Turn off the heat, let the rice steamed in the covered pot at least another 5-10 minutes or until the rice has absorbed the liquid. 4. Fluff the rice with a fork and serve hot.
