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Parboiled Rice

The world wide fame achieved by Parboiled rice is due to the several advantages deriving from the special processing – known as “parboiling” – that rice grains undergo. Parboiling is a “precooking” stage that modifies the crystalline structure of starch thus letting salts, proteins and vitamins pass from the grain surface to its centre. This gives the rice its distinctive capacity not to overcook and to have well separate grains. These features make it especially suitable for rice salads and cold dishes. Parboiled rice is also suitable for preparing pilaf rice and timbales, since it absorbs less fats during the cooking thus resulting in high digestibility.

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