Parboiled Rice

Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture.

 

Available packages:

Nutrition Values:

Serving size 100g (0.25 Cup)
Amount Per Serving Calories (kcal) 353
Calories from fat (kcal) 0
% Daily value (*)
Total Fat 0g 0%
     Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium - -
Total Carbohydrate 80.5g 27%
Protein 7.0g -
Vitamin B1       0.36mg Vitamin B3       0.80mg
      Dietary Fiber 0.7g 3%
Calcium       1% Iron       2%
* Percent daily values are based on a 2,000 calories diet.

Prepare:

1 cup of Parboiled Rice
1.5 to 2 cup of water
1 tbsp. of salt/oil/butter (optional)

Stove Top:

Rinse rice 1 or 2 times till water is clear to remove extra starch.
Bring 375ml to 400ml (1.5 cup to 2 cup) of water to a vigorous boil in a saucepan that has a tight fitting lid.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cook over medium-low heat for 15 minutes without removing lid, until all water is absorbed.
Remove from heat and steam for 10 minutes. Fluff lightly and serve.

Microwave:

Rinse rice 1 or 2 times till water is clear to remove extra starch.
Place 375ml to 400ml (1.5 cup to 2 cup) of water in a large heatproof microwave-safe casserole dish. Bring to boil.
Add 250ml (1 cup) of rice & stir. Salt or butter/oil to taste (Optional Flavors).
Cover and cook 25 minutes at medium - high stirring once mid-way through cooking.
Turn off heat and steam for 5 - 10 minutes. Fluff lightly and serve
Note: Microwave ovens vary, actual cooking time may vary from those suggested above.
Course: Main, Dinner
Cuisine: Thai
Prep: 5 mins
Cook: 15 mins
Serve: 4 people

Ingredients

1 1/3 cups Jasmine Rice
1 Onion, sliced
300 gr Skinless Chicken Breast, sliced
1 Green capsicum, sliced
1 1/2 tbsp Thai Green Curry paste
400 ml Light coconut milk
250 mls Chicken stock
100 gr Snow peas, topped and tailed
1 small bunch Coriander, chopped

Step by step

Cook Superior Jasmine Rice as per pack instructions
Saute the onion and chicken in a hot pan for 2 minutes until browned
Add the capsicum, curry paste, coconut milk and stock
Cook for another 2 minutes to heat through
Add the snow peas and coriander and cook for another minute
Serve the curry over cooked Superior Jasmine Rice

STIR FRY BEEF WITH SUGAR
SNAP PEAS AND RICE

STEAMED LOTUS RICE
IN LOTUS LEAF WRAP

Marinade for shrimps

Copyright © 2000 - 2018 Lotus Rice