PREMIUM LONG GRAIN PARBOILED RICE IS WELL KNOWN FOR EXCELLENT COOKING QUALITIES
Not to be confused with “instant rice” or “quick cooking rice,” parboiled is short for partially boiled (not precooked). During this patented process, rough rice (rice with the hull) is soaked in hot water, pressure-steamed and dried before milling. The steam-pressure treatment gelatinizes the starch within the rice kernel, resulting in firmer, more separate grains. This gives the uncooked rice a light golden color as nutrients from the bran layer are infused into the grain.
Many foodservice operators choose parboiled rice because of its excellent cooking qualities. Parboiled rice cooks up with separate and fluffy grains, plus it holds well on steam tables for long periods without clumping or sticking.
Place rice, boiling water and, optionally, salt and butter or oil in a shallow pan; stir. Cover tightly and bake at 350°F 30-35 minutes or until most of the water is absorbed. Stir to fluff the grains before serving.
STOVE TOP METHOD:
Combine rice, water and, optionally, salt and butter or oil in a stockpot and bring to a hard boil. Cover tightly and cook over low heat 20-25 minutes or until most of the water is absorbed. Transfer to a serving pan. Stir to fluff the grains before serving.
Place rice, boiling water and, optionally, salt and butter or oil in a steam table pan. Cover tightly and steam according to manufacturer’s directions.
To find foodservice recipe options from the Think Rice website, browse here.
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