Converted rice

Converted Rice

Converted rice, also known as parboiled rice or processed rice, is a type of rice that has undergone a special process of soaking, steaming, and drying before being hulled. This process allows the nutrients from the bran and germ to transfer to the grain, making it more nutritious than traditional white rice and giving it a firmer texture once cooked.

Its origin comes from techniques developed to improve the preservation and quality of rice, predominantly in rice-producing countries like India and Bangladesh, but it is now widely cultivated and produced in Latin America and the United States.

Regarding its properties, converted rice stands out for having a lower glycemic index, which helps maintain stable blood sugar levels. Furthermore, it retains more vitamins (such as thiamine and niacin) and minerals (such as iron) than common white rice. It is rich in complex carbohydrates and has a moderate fiber content.

In different Hispanic American countries, converted rice may be known by different names, although it is generally referred to as parboiled rice. Some synonyms include:

• Precooked rice
• Steamed rice
• Processed rice

This type of rice is ideal for recipes that require a separate and firm grain, such as pilafs, rice salads, and side dishes, in addition to being more resistant to the passage of time and less prone to sticking.