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| HOW TO COOK PARBOILED RICE |
Parboiled Rice or Partially Boiled Rice doesn't literally mean that it is pre-cooked. The process of making a Par-boiled Rice starts right from the time of harvesting the paddy. The rice along with the hull/husk is soaked, steam-cooked and then dried. Once the Paddy is dried the hull/husk is removed. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook the rice, so it still needs to be cooked.
The rice undergoes a process resulting in a dull coloured rice compared to white rice. This allows the rice to absorb the nutrients in the hull and bran, and it gives the rice a firmer texture. Parboiled Rice is a better source of Fibre, Calcium, Potassium and Vitamin B6. All the more, it has low Glycaemic Index compared to White Rice/ Raw Rice. Parboiled Rice once cooked is less sticky and has a fluffier consistency. It can be converted into various recipes.
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| PARBOILED RICE |
What's a deal, cooking a Par-boiled Rice? Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary in the ratio of water and the length of time to cook. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method. Few trial and errors don't matter in the long run of cooking, and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
Parboiled Rice/Puzhungal Arisi/Puzhungal Ari/Ponni Arisi is a common rice variety used next to Raw Rice/Pacha Arisi in South India. Rinsing the Rice well before using, soaking(not a must) and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Parboiled Rice. This old-school method is followed by most of the yesteryear people, even my Mom follows this method. My Dad prefers eating rice cooked in the above way. This method removes any extra starch from the Rice, making it healthier.
Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker. I have tried to give few easy methods to perfectly cook Parboiled Rice, generally I cook parboiled rice in a Rice Cooker or in a Pressure cooker. The other methods are also tried and tested.
HOW TO BUY AND STORE PARBOILED RICE:
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| PARBOILED RICE |
- A good quality Older Rice would last longer.
- Buy a long grained Parboiled Rice (make sure the pack doesn't contain too many broken pieces).
- Make sure the Rice is free from bugs(Weevils).
- Store it in a clean and dry place in an airtight container free from moist.
HOW TO PERFECTLY COOK PARBOILED RICE
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| HOW TO COOK PARBOILED RICE |
Three main factors to remember before cooking Parboiled Rice is to
Rinse, Soak and Cook
RINSE:
- Rinse the rice at least 3- 4 times, moving your fingers through the rice every time you wash them or until the water runs clear.
- Drain the water.
SOAK (PURELY OPTIONAL):
- Pour enough water to cover the rice.
- Soak the rice for 20- 30 minutes, if time permits.
- Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
- Once soaked, drain the water and cook accordingly.
- Soaking also reduces the cooking time.
COOK:
- Some Varieties of Parboiled Rice needs more/less water compared to others.
- Choose a cooking method suitable and comfortable for you.
- Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.
- Follow the instructions in the label, if available.
FOR PERFECTLY COOKED PARBOILED RICE
HOW TO COOK PARBOILED RICE IN A SAUCEPAN
METHOD 1 - (Rice Water Ratio 1: 3 Cups)
- Boil 3 Cups of Water in a saucepan big enough to hold the rice and water.
- Once the water begins to boil, lower the flame.
- Carefully add the Parboiled Rice into the Boiling Water.
- Increase the flame, keeping the saucepan uncovered, bring the Parboiled Rice to a boil.
- Cover the pot and cook the rice on a low flame for about 25-30 minutes, until all the water is absorbed by the rice.
- Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
- Fluff up the rice with a fork or a chopstick before serving.
- (For 1 cup of Rice, I use just over 3 Cups of water).
METHOD 2 - Cooking with more water and draining the Cooked Parboiled Rice:
- Parboiled Rice can be cooked with more water.
- Can use about 5-6 Cups of Water for 1 Cup of Rice.
- Once the rice is cooked, the remaining water can be drained by pouring the cooked rice along with water into a colander.
- While following this method, check whether the rice is done in between.
- If you are cooking for the first time, do not leave it unattended. The rice will stick to the bottom of the pan when it gets overcooked
HOW TO COOK PARBOILED RICE IN A PRESSURE COOKER
(Rice Water Ratio 1: 3 Cups)
- Place 1 Cup of Rice in a bowl.
- Add 3 Cups of Water.
- Place the bowl inside the Pressure Cooker.
- Fix the gasket inside the lid and cover the pressure cooker.
- Begin cooking under pressure over high heat for 3 Whistles
- Then lower the flame and cook for 2-3 more whistles.
- Switch off the flame and wait for the pressure to release.
- Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
- Allow it to cool for a few minutes.
- Fluff up the rice with a fork or a chopstick before serving.
HOW TO COOK PARBOILED RICE IN A RICE COOKER
(Rice Water Ratio 1:21/2-3 Cups)
- Place 1 Cup of Rice in the rice cooker
- Add 21/2 - 3 Cups of Water.
- Cover the Rice Cooker and turn it on.
- Cook until it automatically turns off.
- Leave it in warm mode for another 5-10 minutes.
- Allow it to cool for a few minutes.
- Fluff up the rice with a fork or a chopstick before serving.
HOW TO COOK PARBOILED RICE IN A MICROWAVE
(Rice Water Ratio 1:21/2-3 Cups)
- Place 1 Cup of Rice in a microwave safe bowl with cover.
- Add 21/2 - 3 Cups of Boiling Water.
- Cover the bowl and cook on Micro power High for 10-12 minutes.
- Remove the bowl from the Oven, stir the contents and leave it back into the Microwave.
- Can add some water if necessary.
- Once again, cover and cook on Micro power High for another 10-15 minutes, or until the rice is well cooked.
- Remove from the Microwave and leave it aside for a few minutes to cool down.
- Fluff up the rice with a fork or a chopstick before serving.
*In above two methods - Rice Cooker & Microwave - can add extra 1/2 a Cup of Water if you prefer slightly softer rice.
NOTES :
- While cooking Parboiled Rice for flavoured rice dishes like Lemon Rice/Coconut Rice/Tamarind Rice/Tomato Rice, cook the rice along with a drizzle of Oil.
- Add a blob of Butter or drizzle a few drops of oil to water used for cooking the rice.
- But it is purely optional
- Can also add a dash of salt while cooking Parboiled Rice.
- While cooking Parboiled Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
- While using Parboiled Rice for Venpongal use enough water needed to cook Parboiled Rice, unlike Raw Rice.
