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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use parboiled brown rice in packaged foods because it cooks more evenly and …
What it is
Long grain parboiled brown rice is a type of rice that has been partially boiled in the husk. This process makes the grains firmer, more translucent, and helps retain some of the nutrients from the bran and germ. It is a whole grain, meaning it contains the bran, germ, and endosperm.
Why it's used
Manufacturers use parboiled brown rice in packaged foods because it cooks more evenly and has a longer shelf life than regular brown rice. It is often found in rice mixes, side dishes, and flavored rice products where a consistent texture is desired.
Health notes
Long grain parboiled brown rice is a source of fiber, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) considers rice to be generally recognized as safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated rice and its components. Typical consumption levels are not associated with adverse health effects.
Allergen info
Rice is not one of the nine major allergens identified by the FDA. It does not contain gluten.
Products containing Long Grain Parboiled Brown Rice
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.