Parboiled rice is a type of rice that has been partially cooked in its husk. The three basic steps of parboiling are soaking, steaming, and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.

• Description: Parboiled rice is a light yellow or golden brown color and has a slightly chewy texture. It is less sticky than white rice and has a nutty flavor.
• Origin: Parboiled rice is thought to have originated in India, where it has been cultivated for centuries. It is now grown in many parts of the world, including Asia, Africa, and the United States.
• Texture: Parboiled rice has a slightly chewy texture that is neither as soft as white rice nor as firm as brown rice. It is less sticky than white rice and has a nutty flavor.
• Used for: Parboiled rice can be used in a variety of dishes, including pilafs, stir-fries, and salads. It is also a good choice for soups and stews, as it holds its shape well.