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The worldwide fame generally attributed to parboiled rice is due to the numerous advantages created by the particular process, “parboiling”, to which the grain is subjected. This is a “precooking” phase that, by modifying the crystalline structure of starch, allows the passage of salts, proteins and vitamins from the surface of the grain to its inner layers. It is particularly suitable for rice salads as, in addition to withstanding slightly longer cooking times while remaining ‘al dente’, it also maintains perfectly separate grains. Parboiled rice is also suitable for pilaf and timbales, as it absorbs less fat when cooking, making it particularly easy to digest.
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