Parboiled / Steam and White Rice Detailed Information

Parboiled rice, steam rice, and white rice are three common types of rice that differ in their processing method and nutritional content.

• Parboiled rice undergoes a process of soaking, steaming, and drying before it is milled to remove the outer husk and bran layers. This process helps to preserve some of the nutrients that are typically lost during the milling of white rice. As a result, parboiled rice is often considered to be more nutritious than white rice. It also has a firmer texture and a nuttier flavor than white rice.
• Steam rice is a type of rice that is partially cooked using steam before it is milled. This process helps to preserve some of the nutrients and flavor of the rice grain. Steam rice has a slightly firmer texture than white rice and a mild, nutty flavor.
• White rice is milled to remove the outer husk, bran layers, and germ. This process results in a rice grain that is more refined and has a softer texture than parboiled or steam rice. However, this process also removes many of the nutrients found in the outer layers of the rice grain, resulting in a less nutritious product.

All three types of rice are commonly used in a wide range of dishes around the world. However, their different processing methods result in differences in taste, texture, and nutritional content, which may make one type more suitable than the other for certain dishes or dietary needs.