parboiled rice
Also known as: idli rice, ukda rice, converted rice
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Also known as: idli rice, ukda rice, converted rice
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A fiery, savory rice pancake from Mangalore, made with a ground batter of parboiled rice, coconut, and a special blend of red chilies. This traditional breakfast favorite from coastal Karnataka features crispy edges and a soft, fluffy center.
A simple, everyday staple from Odisha, Usuna Arna is perfectly cooked parboiled rice. It's the comforting foundation for classic Odia meals like dalma, santula, and various curries, loved for its distinct texture and nutty flavor.
A staple in every Goan household, this red parboiled rice, known as Ukde Tandul, has a unique earthy flavor and a firm, satisfying texture. It's the perfect canvas for soaking up rich fish curries and spicy vindaloos, offering a more nutritious and flavorful alternative to white rice.
Parboiled rice is rice that has been partially boiled in its husk before milling. This process involves soaking, steaming, and drying the paddy, which drives nutrients from the bran into the starchy endosperm. This makes it more nutritious than regular white rice.
Yes, parboiled rice is generally considered healthier than regular white rice. The parboiling process helps retain more B vitamins, such as thiamine and niacin, which would otherwise be lost during milling. It also boasts a lower glycemic index and higher resistant starch content.
Per 100g, parboiled rice contains approximately 370 calories and 7.6g of protein. It is primarily a source of complex carbohydrates, providing about 78.68g, along with a small amount of fat (2.75g).
Parboiled rice can be a better choice for diabetics compared to regular white rice due to its lower glycemic index (GI). This means it causes a slower and more gradual rise in blood sugar levels. However, portion control remains crucial for managing blood sugar.
Yes, parboiled rice is naturally gluten-free. Rice, in general, does not contain gluten, making parboiled rice a safe grain option for individuals with celiac disease or gluten sensitivity.
Parboiled rice typically requires a slightly longer cooking time and more water than regular white rice. A common ratio is 1 cup of rice to 2-2.5 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes until the water is absorbed and the rice is tender.
Parboiled rice has a firmer, less sticky texture compared to regular white rice, and its grains remain separate after cooking. It has a mild, slightly nutty flavor that is generally neutral, making it versatile for various dishes.
parboiled rice is a versatile ingredient found in cuisines around the world. With 370 calories per 100g and 7.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 10 recipes featuring parboiled rice with step-by-step instructions.
Browse recipes →While parboiled rice is a source of complex carbohydrates and offers more nutrients than white rice, it is still calorie-dense (370 calories per 100g). Its lower glycemic index can help with satiety, but portion control is key for weight management.
Uncooked parboiled rice should be stored in an airtight container in a cool, dry, dark place, away from direct sunlight and moisture. When stored properly, it can last for several years. Cooked parboiled rice should be refrigerated in a sealed container and consumed within 3-4 days.
Yes, parboiled rice contains a higher amount of resistant starch compared to regular white rice. Resistant starch acts as a prebiotic, feeding beneficial gut bacteria and supporting digestive health. This contributes to its lower glycemic index as well.
