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Parboiled Rice

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1. Parboiled (partially boiled) or converted rice is obtained by soaking paddy rice at room temperature for about 24 hours, followed by steaming and finally drying in the sun before milling.

2. It is a hydrothermal treatment in which the rice grain starch is gelatinized within the hull.

3. The gelatinized grain is more compact and harder, thus more time/force is needed to mill it; chalkiness and opaqueness disappear without change in grain density; it takes longer time to cook.

4. During parboiling the nutrients, particularly B Vitamins and minerals are sucked in, hence there is lesser loss of nutrients during milling. Parboiled rice is less prone to infestation by insects.

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