Converted long-grain white rice

Converted long-grain white rice is a type of white rice that has undergone a conversion process to improve its texture and cooking time. This rice is characterized by its long, thin grains that, once cooked, remain separate and firm, making it ideal for dishes that require fluffy and dry rice, such as pilafs, fried rice, and various side dishes.

Long-grain rice originates from Asian regions like India, Thailand, and Pakistan, although its cultivation has spread to many parts of the world, including Latin America. The conversion process involves treating the rice with steam and then quickly drying it, which modifies the starch structure so that it absorbs less water and cooks faster without losing its texture.

Regarding its properties, converted white rice is an important source of complex carbohydrates that provide sustained energy. Since it is hulled and polished, its fiber and micronutrient content is lower than that of brown rice, but it remains a digestible and versatile option in the kitchen.

In Spanish, depending on the region of Latin America, this ingredient may have different names or synonyms related to the type of rice, although "arroz blanco de grano largo convertido" is a fairly descriptive term. Other similar terms could be:

• Arroz vaporizado (Parboiled rice)
• Arroz parbolizado (Parboiled rice)
• Arroz grano largo (Long-grain rice)

These terms are used in different countries to refer to this rice treated through conversion or parboiling and are common in recipes that seek rice with good texture retention, especially in Mexican, Caribbean, and Southern Cone preparations.