Quick-cooking white rice

Quick-cooking white rice is a variety of polished rice that has been processed to considerably reduce its cooking time, thus facilitating its preparation in recipes where speed is essential. Unlike traditional white rice, this type of rice has undergone a special pre-cooking and dehydration treatment, which allows it to cook in just a few minutes without losing its soft texture and neutral flavor.

This ingredient originates from modern grain processing techniques, developed mainly in countries with a high demand for practical and ready-to-eat foods, such as the United States and some regions of Asia. Its use has also become popular in Latin America due to the need to speed up the preparation of everyday dishes without sacrificing quality or flavor.

In terms of its properties, quick-cooking white rice maintains a nutritional profile similar to conventional white rice, being a good source of carbohydrates and energy. However, it may have a slightly lower content of fiber and some micronutrients due to the refining and pre-cooking process.

In different Latin American countries, this ingredient may be known by synonyms such as "instant rice", "pre-cooked rice", or "quick-cook rice", terms that help identify its main characteristic: quick preparation.