Perfect Parboiled Rice

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Cooking rice is easy, all you need is three ingredients but at times, you overcook the rice or under cook it, make it salty or use less salt. Today I am sharing my way of cooking the perfect parboiled rice.

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Making the perfect parboiled rice

Long grain basmati rice is the rice I love to use in cooking, but after trying the parboiled basmati rice, it became my favorite. As a food blogger, parboiled rice if cooked properly will look great in pictures and that’s another reason why I prefer using parboiled rice.

perfect parboiled rice 2Parboiled rice has more nutrients than normal basmati rice. The process of making perfect parboiled rice is almost the same as cooking the usual basmati rice but there are fewer chances of messing it up, in a way it is a forgiving rice.

perfect parboiled rice 5In this recipe, I will teach you how to make basmati long grain parboiled rice. The amount of salt is measured to be perfect so is the water and the timing, you will enjoy cooking parboiled rice after this post.

I am using boil and drain method in this recipe, it is faster and more convenient. Hopefully in the near future, I will be sharing other methods of making different types of rice.

perfect parboiled rice 6Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.

As for my recipe, here you go!

Perfect Parboiled Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Starter
Cuisine: Asian
Serves: 3
Ingredients
  • 1 cup uncooked Basmati parboiled long grain rice
  • 1 leveled tablespoon salt
  • 1 teaspoon olive oil
  • 7 ½ cup water
Instructions
  1. Wash and rinse the rice until the water is almost clear.
  2. Soak rice in lukewarm water for at least 20 minutes.
  3. In a pan, boil the water, add salt and olive oil.
  4. When the water comes to a rolling boil, add the rice, let it come to a boil again.
  5. Cook the rice on medium-high heat for 14 minutes.
  6. Drain the rice. Return the rice to the pan and cover. Keep the rice covered for at least 15 minutes before serving.

 

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