Long Grain Rice

Parboiled rice is husked rice that still contains around 80 percent of the vitamins and minerals from the husk, the so-called silver skin. Before the rice is dried and husked after harvest, it is steamed. As a result, the nutrients in the shell seep into the grain, which takes on a slightly yellowish colour. Parboiled rice cooks faster than jasmine or basmati rice. It is also is slightly firmer and less sticky.