Perfect Parboiled Rice – 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.
Parboiled rice is a forgiving rice, you can not ruin the rice as quickly as you can with regular rice. If you over boil it, unlike regular rice it will not turn mushy so quick.
If you under cook it, all you have to do is add hot water and let cook some more and it won’t stick together.
How to Make 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.
Parboiled 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.
Easy Perfect Parboiled Rice Recipe
In this recipe (and it is an easy parboiled rice 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.
If you like to add flavors to your white rice then these two recipes are try worthy:
This is how you make parboiled rice!
- 1 cup uncooked Basmati parboiled long grain rice
- 1 leveled tablespoon salt
- 1 teaspoon olive oil
- 7 ½ cup water
- Wash and rinse the rice until the water is almost clear.
- Soak rice in lukewarm water for at least 20 minutes.
- In a pan, boil the water, add salt and olive oil.
- When the water comes to a rolling boil, add the rice, let it come to a boil again.
- Cook the rice on medium-high heat for 14 minutes.
- Drain the rice. Return the rice to the pan and cover. Keep the rice covered for at least 15 minutes before serving.