Parboiled Rice, an Economical Sidedish Alternative

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As prices continue to rise at our supermarkets, parboiled rice offers both a cheap and nutritional alternative to pasta and potatoes. Parboiled rice, though a little more expensive than plain white, is much more nutritional and is sited in an online article at sagevfoods.com as having 80% the nutritional value of brown rice. It is high in niacin, thiamine, zinc, magnesium and iron.

Also it's easy to cook. Any fool can do it without the rice coming out mushy and sticky. I use the brown slightly in olive oil method, then I add just enough water to cook it (too much and it loses nutrients to the water) and maybe a bullion cube, a little adobo and some curry powder. Reduce heat and cook covered, takes about 20 minutes.

The process of parboiling--sort of steaming the rice in it's husk--is what makes it more nutritious. It absorbs the nutrients contained in the husks. Also the process sterilizes the rice and kills any insect eggs or larvae. It also makes the rice kernels firmer and easier to cook later. Furthermore it increases the shelf life of the rice.

The cheapest place in the store to find parboiled rice is the ethnic food section. Venders of Hispanic foods stock several varieties that are just as good but cheaper than the name brand versions. For more information about parboiled rice and rice nutrition please visit the links below and the one provided by wiki.

http://www.rice-trade.com/parboiled-rice.html

http://www.sagevfoods.com/MainPages/Rice101/Types2.htm