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.

The more polished the rice grain the more unhealthy warns Prof. Sagarika Ekanayake, who gives full marks for the Sri Lankan staple meal as long as it is balanced. Kumudini Hettiarachchi reports As ...

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 ... For the best results, use a non-stick appam pan to ensure even cooking.

This is what forms the dosa base to this recipe, along with parboiled rice. Serve with a spiced potato ... tamarind and salt to a pan over medium heat, and cook until soft. Once cooked, remove ...

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