Parboiled Rice – Rice comes in a variety of shapes and sizes. Nigerians, on the other hand, prefer the firm long-grain white rice.
This rice variety has a high carbohydrate content, with up to 80 grams per 100 grams of cooked rice.
It is common practice to parboil the long grain rice again to reduce the high carbohydrate content. ‘Again,’ because the long grain rice we consume is obviously already parboiled.
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What is the definition of parboiled rice? | What does it mean to parboil rice?
Before the main cooking, parboiling rice entails pre-cooking the rice in water and then rinsing it in cold water.
This method of pre-cooking ensures that your Jollof Rice does not burn before it is done, avoiding the cardboard flavor associated with undercooked Jollof rice.
Some people argue that parboiling rice removes all of the nutrients, but I’d rather get certain trace amounts of nutrients elsewhere than end up with charred, soggy, and undercooked rice.
Depending on the rice recipe, I parboil it in one of two ways.
Parboiled Brown Rice – How to Cook Parboiled Rice
Brown rice or white rice is rice that has been cooked without the addition of any additional ingredients.
The only thing left to do is apply salt. White rice is a popular side dish served with a sauce or stew.
To parboil rice to prepare white rice or brown rice, you want to boil it for a short period of time.
Since white rice does not burn, you can add more water when cooking it. You can pre-cook it for much longer if you want to remove more carbohydrates.
To parboil the rice, follow these steps.
- Firstly, wash the rice in cold water (optional) and place it in a pot.
- Secondly, add some water, about twice the level of the rice.
- Then, set on the stove and leave to cook.
- Note when the water starts boiling, leave to cook for extra 5 minutes.
- Pour the contents of the pot into a sieve and place the sieve (with the rice) in a bowl of cold water.
- After that, rinse the rice and change the water if necessary.
- Now, leave in the sieve to drain off all the water.
- Finally, the rice is now ready to be cooked again.
How to Make Jollof Rice by Parboiling Rice
Jollof rice has been cooked with additional ingredients such as oil, tomato stew, vegetables, coconut milk, and so on.
You don’t have the option of adding more water as the rice cooks with these types of rice recipes.
When you add another dose of water after the first one has dried, the rice can burn and become soggy. As a result, you can parboil the rice you’ll use in any jollof rice recipe a little longer.
This way, you can be sure that the rice will be cooked by the time the level dose of water dries.
The following is the procedure for parboiling rice for jollof rice recipes:
- Firstly, put the rice in a pot after washing it in cold water (optional).
- Secondly, pour in enough water to cover the rice – about 4 times the level of the rice.
- Thirdly, place on the stove and cook for 30 minutes.
- After that, as the water begins to boil, take note and continue to cook until the rice is rubbery. Bite into a grain of parboiled rice to check
It is not yet convenient to rinse the rice if it is hard to bite or makes a sound when you bite it.
It’s over-parboiled if you squeeze it between your thumb and first finger and it literally melts.
Is Parboiled Rice Healthy? Why Should You Eat Parboiled Rice Every Day?
Metabolism is boosted. Vitamin B-9, or Folate, is abundant in parboiled rice.
Since our bodies depend on the same vitamins and amino acids, the compound aids in the acceleration of metabolism.
A half-cup of cooked parboiled rice contains about 100 micrograms of Folate, which is about a third of the daily requirement for both men and women.