Parboiled rice, or converted rice, is created by soaking, steaming, and drying the grain while it's still in its outer husk to improve the flavor of the rice and its cooking properties.

Nisanka Somaratne who researched the Glycaemic Indices of some varieties of rice had found that parboiled rice (nadu) had the lowest GI, with samba (kiri) coming next and basmathi (samurdhi variety) ...

The secret is to parboil the rice so that the surface is soft and cooked but the centre is still hard, and also to make sure that the main ingredient, i.e. the chicken, mutton, seafood or ...

While making an appam, it's best to use parboiled rice. This will help give the appam a nice white colour and also enhance ... For the best results, use a non-stick appam pan to ensure even cooking.

Mix washed chicken with yogurt, ginger-garlic paste, spices, and fried onions. Let it marinate for at least 2 hours for deep, ...

He also said the price difference between high-quality parboiled rice and aromatic rice is only Tk 10 per kilogramme, which is not favourable for farmers. So, allowing limited exports could ...