Grocery
Extra Long Grain Parboiled White Rice
What it is
This is a type of white rice that has been processed using a parboiling method. Parboiling involves steeping, steaming, and drying the rice before it is milled. This process helps to retain more of the natural nutrients within the grain compared to regular milled white rice. The grains are extra long, meaning they are longer than standard long-grain rice, which contributes to a fluffy and separate texture when cooked.
How people cook with it
This versatile rice is a staple in many kitchens, serving as a foundation for a wide array of dishes.
- Side dish for curries
- Base for pilafs
- Ingredient in casseroles
- Component of stir-fries
To prepare, rinse the rice thoroughly under cold water to remove excess starch. For every cup of rice, use approximately two cups of water or broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for about 20 minutes, or until all the liquid is absorbed. Let it steam, covered, for an additional 5-10 minutes off the heat before fluffing with a fork. This method ensures the grains remain distinct and tender.
How it differs from similar foods
Compared to regular long-grain white rice, parboiled rice has a slightly firmer texture and is less likely to become sticky or clump together when cooked.
Who it is for
Home cooks preparing everyday meals and seeking a reliable, fluffy rice.
How to keep the rest
Store any unused cooked rice in an airtight container in the refrigerator for up to 3-4 days. For uncooked rice, keep it in a cool, dry place in its original packaging or an airtight container to maintain freshness and prevent moisture absorption.