This specific number of long-grain rice undergoes a parboiling course of earlier than milling. This pre-treatment includes soaking, steaming, and drying the grains whereas they’re nonetheless of their husks. The method ends in a firmer texture and distinct golden hue when cooked. It stays a preferred selection for dishes the place grains want to stay separate and distinct, comparable to pilafs and biryanis.
The parboiling methodology provides a number of benefits. It drives vitamins from the bran into the grain, rising its dietary worth. It additionally reduces starch loss throughout cooking, leading to a much less sticky product and enhancing the grain’s structural integrity. Its historical past extends again centuries, initially developed as a preservation approach. As we speak, it’s valued for its style, texture, and improved cooking properties.
