Micheal in Phoenix, I thought this might help you feel better about your parboiled rice. It's from

C

curious1

Well-known member
an article in Fine Cooking Magazine Aug/Sept on cooking rice. Who knew it had more nutrients?

"Parboiled Rice, Uncovered

For all the rice varieties available at the grocery store, it’s surprising how much shelf space is given over to parboiled rice. Also known as converted rice, parboiled rice has been pressure-steamed and then dried in its natural outer husk (which is later removed). This process hardens the starch in the grains so they remain firmer, less sticky, and separate when cooked. It also forces the vitamins and minerals from the outer layer of the grains into the endosperm, which is the part we eat. This makes parboiled rice a more nutritious option than regular (unenriched) white rice, which doesn’t retain any of the goodness of the nutrient-rich husk."

 
Hi Curious1. It's even more nutritious if you don't rinse it before cooking.

This is ok since it has been pressure steamed and is much cleaner than regular bagged white rice.

My partner owns 3 rice mills in India, Vietnam and Thailand. We mill parboiled rice out of the Thailand facility. West African countries are the #1 customers for parboiled rice. It cooks quickly and is more nutritious than white rice.

By the way, I made your recipe for Santa Fe Chicken casserole again this week. It is a great mid-week meal, and makes enough to carry through to Friday. Thanks again!

Michael

 
This was interesting. I don't rinse rice, I generally buy Mahatma in plastic bags, should I rinse

it? I'm so glad you like the casserole. You're making me hungry for it again.

 
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