Long Grain Parboiled White Rice

Long grain parboiled white rice is a type of rice that has been partially boiled in the husk. This process makes the rice firmer and easier to process, and it also transfers some nutrients from the outer bran layers to the grain itself. The rice is then milled to remove the husk and bran, leaving the white endosperm.

Parboiled rice is often used in packaged foods because it cooks more evenly and stays separate better than regular white rice. Manufacturers use it as a base for many dry dinner mixes, side dishes, and meal kits. Its texture holds up well during cooking and reheating.

Rice is a staple food for much of the world's population. White rice has had the bran and germ removed, which are the most nutritious parts of the grain. The U.S. Food and Drug Administration (FDA) lists rice as Generally Recognized As Safe (GRAS). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated rice and its components. Concerns have been raised about arsenic levels in rice, which can vary depending on growing conditions and processing.