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Also known as: converted rice, sella rice, puzhungal arisi, ukada chawal, puzhungal chawal, puzhungal akki, puzhungal ari
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.
A traditional Goan sweet made from roasted parboiled rice, coconut, and jaggery. These rustic, chewy ladoos are a beloved teatime snack, offering a unique earthy and nutty flavor.
Uncooked parboiled rice lasts for 1-2 years in an airtight container. Once cooked, it stays fresh in the fridge for 3-5 days.
Yes, the parboiling process forces nutrients from the husk into the grain, making it nutritionally closer to brown rice than white rice.
Yes, cooked parboiled rice freezes very well. Store it in freezer-safe bags for up to 6 months.
Basmati rice or long-grain white rice are the best substitutes, though they may cook faster and have a softer texture.
No, parboiled rice is naturally gluten-free and safe for those with celiac disease or gluten sensitivity.
The golden tint comes from the pigments and nutrients absorbed from the bran and husk during the steaming process.
Look for grains that are uniform in size, translucent, and free from black specks or debris.
It has a lower glycemic index (around 38-46) than regular white rice, making it a better option for blood sugar management.
Yes, rinsing 2-3 times helps remove excess surface starch, ensuring the grains remain separate and fluffy after cooking.
parboiled rice is a versatile ingredient found in cuisines around the world. With 357 calories per 100g and 7.5 grams of protein, it's a nutritious addition to many dishes.
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