Converted white rice

Converted white rice is a type of rice that has undergone a thermal treatment and pressing process to improve its cooking time and storage resistance, while maintaining a soft texture and a neutral flavor. Unlike conventional white rice, converted rice retains a greater portion of its original nutrients, as the process reduces the loss of vitamins and minerals.

This rice originated in the United States, where it was developed as a practical alternative to facilitate daily preparation, maintaining the nutritional benefits of brown rice but with a faster and simpler cooking process. It is very popular in recipes that require fluffy and firm rice, ideal for dishes such as side dishes, salads, and mixed rice.

Among its properties, its low fat content, high content of complex carbohydrates, and a significant contribution of minerals such as magnesium and phosphorus stand out. Furthermore, thanks to its process, it is less prone to sticking and easier to digest than traditional white rice.

In different Hispanic American countries, converted white rice may be known as processed rice, treated rice, or simply "parboil" rice. Although these terms may vary, they generally refer to this type of rice which offers faster cooking and better nutrient preservation in culinary preparations.