Parboiled White Rice

Parboiled White Rice: Simple way to Cook Parboiled Rice

Parboiled White Rice: Simple Way to Cook Parboiled Rice

Parboiled White Rice

Rice is a grain that is a member of the cereal family. It is planted in locations where it rains a lot since it takes a lot of water to flourish.

Rice seeds are typically 5 to 10 millimeters long and 3 millimeters thick. In Nigeria, it is a common staple meal.

Cooking rice is simple; all you need are three ingredients. However, you can overcook or undercook the rice, make it salty or use less salt. Today I’m going to show you how to make the perfect parboiled white rice.

Parboiled white rice is more forgiving rice, and it will not spoil as rapidly as regular rice. Unlike conventional rice, it does not get mushy as quickly if overcooked.

Rice comes in a variety of varieties, but parboiled long-grain white rice is the most popular in Nigeria.

If you undercook it, simply add boiling water and continue to cook until it no longer sticks together. You’ll enjoy it with chicken adobo.

Recipes for Parboiled White Rice

Rice is available in a range of shapes and sizes. Nigerians, on the other hand, love long-grain white rice that is firm.

This rice type has a high carbohydrate content, with up to 80 grams per 100 grams of cooked rice. To reduce the high carbohydrate content of long grain rice, it is customary practice to parboil it twice. Again, because the long grain rice we eat has obviously already been parboiled.

What is the difference between white rice and parboiled white rice?

White rice and parboiled rice are both similar and distinct. Both are extra-long grain rice, but the difference lies in how they are processed.

The parboiled rice processing method results in a brighter golden color and a stronger flavor than regular white rice. It is also processed in a way that adds more nutrients to the grains and makes them more similar to brown rice.

If there was a rice health continuum, I’d think parboiled rice would be somewhere between white and brown rice. Because rice is sometimes enhanced with extra nutrients these days, parboiled rice is sometimes even closer to brown rice in terms of nutritious value. This is ideal because it is also much easier to prepare than brown rice and takes much less time!

What Is the Purpose of Parboiling White Rice?

Nigerians love rice, and I’m sure you’ll agree that fried rice and jollof rice look better when the rice grains are separated.

Is there any health benefit to eating parboiled white rice?

Parboiling rice necessitates pre-cooking the rice in water and then washing it in cold water before proceeding with the main cooking.

This method of pre-cooking ensures that your Jollof rice does not burn before it is done, avoiding the cardboard flavor associated with raw Jollof rice.

Some say that parboiling rice destroys all nutrients, but I’d rather receive those trace amounts of nutrients elsewhere than have burned, mushy, and undercooked rice.

Parboiled White Rice: A Step-by-Step Guide to Cooking Parboiled Rice

1- Wash the rice. Begin by washing and rinsing it until the water is almost clear.

2- Soak rice for at least 20 minutes. Next, soak the rice in warm water for at least 20 minutes. Soaking it will ensure that the is rice cooking perfectly, so don’t omit this step!

3- Boil water: In a saucepan, bring water, salt, and olive oil to a boil.

4- When the water reaches a rolling boil, add the rice and return it to a boil.

5- Cook the rice for 14 minutes over medium-high heat.

6- Drain: At this point, the rice should be drained. Cover the rice and return it to the pan.

7- Cover the rice: Cover the rice for at least 15 minutes before serving.



– Parboiled rice or basmati

– 1 cup uncooked parboiled long grain

– 7 and a half cup water

– 1 tablespoon of olive oil.

– 1 tbsp. leveled salt

– rice.


– Rinse and wash the rice until the water is nearly clear.

– Soak rice for at least 20 minutes in lukewarm water.

– In a pan, add the water, salt, and olive oil to a boil.

– When the water reaches a rolling boil, add the rice and bring it back to a boil.

– Cook the rice for 14 minutes over medium-high heat.

– Drain the rice. Cover the rice and return it to the pan. Before serving, keep the rice covered for at least 15 minutes.

Nutritional Facts

  • A 155 gram cup of parboiled long grain white rice comprises the following ingredients:
  • 5 grams of protein
  • 194 calories
  • (41 g) Carbohydrates:
  • 0.5 gram total fat
  • 1 gram of fiber

Parboiled white rice contains iron and calcium as well.

Parboiled rice offers fewer calories, fewer carbohydrates, more fiber, and more protein than white rice. As a result, it is a more nutritious alternative to ordinary white rice.


  • Washing the rice is essential unless the packaging states that it has been washed before packing or the box states “washing not required.”
  • If the water does not come to a rolling boil, the rice will become sticky and starchy.
  • You can substitute ordinary oil or unsalted butter for the olive oil.