Mondo Knows Facts
Steaming unhusked rice drives nutrients into the grain
Soaking and steaming paddy rice gelatinises internal starch before milling
Parboiling is a hydrothermal process where raw paddy rice is soaked, steam-cooked, and dried prior to dehusking. Heat drives water-soluble vitamins and minerals from the outer bran layer into the starchy endosperm. Gelatinising the starch also hardens the rice grain, reducing breakage during milling and yielding cooked rice with a firmer texture.
Where this comes from
Food and Agriculture Organization
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Tags: rice, parboiling, grain
Steaming unhusked rice drives nutrients into the grain: the short answers
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- Soaking and steaming paddy rice gelatinises internal starch before milling. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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