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.
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.