Parboiled rice might sound like it's precooked, but it's not. Instead, it's processed quite differently from other types of rice. The resulting grain is cooked and served just as you would white or brown rice. However, because of the special processing, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.
Parboiled Rice is rich in Vitamin B Complex : Parboiled rice is especially rich in niacin, providing 4 milligrams, or 23 percent of the recommended daily intake in 1 cup of cooked rice. You’ll also get 19 percent of the daily intake of vitamin B-6. These values are about double the amount you would get from non-enriched white rice. Your body needs B vitamins to metabolize food into energy, but they also fill other roles, such as helping make hormones and neurotransmitters
Minerals: One cup of cooked parboiled rice supplies 2 to 3 percent of the recommended daily intake of calcium, iron, magnesium and potassium. You'll get a slightly bigger boost of zinc, with 1 cup containing 0.58 milligrams of zinc. That amount represent 5 percent of men’s and 7 percent of women’s daily needs.
How is parboiled rice made?
Soaking. Raw, unhusked rice, also called paddy rice, is soaked in warm water to increase the moisture content.
Steaming. The rice is steamed until the starch converts into a gel. The heat of this process also helps kill bacteria and other microbes.
Drying. The rice is slowly dried to reduce the moisture content so that it can be milled
Parboiling changes the color of rice to a light yellow or amber, which differs from the pale, white color of regular rice. Still, it’s not as dark as brown rice (1).
This colour change is due to pigments moving from the husk and bran into the starchy endosperm (the heart of the rice kernel), as well as a browning reaction that happens during parboiling
Why parboiled rice is great for diabetic people?
Parboiled rice has double the fiber than you'd get from cooked white rice. It has a low glycemic index of 38, which is a high 89 for regular white rice, notes Harvard Health Publications. A low glycemic index indicates that the carbohydrates in parboiled rice do not cause a large spike in blood sugar. That's why parboiled rice is a boon for rice loving diabetic people.