Parboiled White Rice

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 cook, and also helps to retain more nutrients, including B vitamins and minerals, compared to regular white rice. It is a common staple food around the world.

Manufacturers use parboiled rice because it is less likely to stick together after cooking and holds its shape well. It is often found in packaged rice mixes, frozen meals, and side dishes where a fluffy, separate grain texture is desired.

Parboiled white rice is generally recognized as safe (GRAS) by the FDA for food use. It is a source of carbohydrates and provides some B vitamins and minerals. The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated many food ingredients, but specific evaluations for parboiled rice itself are not widely publicized in the context of food additive regulations. Like all refined grains, it is lower in fiber than whole grains.