Boiled Rice : Uppudu biyyam : Steamed Rice : Parboiled rice

This is not about cooking rice or cooked rice. It is an attempt to see how “boiled rice” compares to “raw rice”

I have heard that in the days when the western coast did not grow their rice, rice from inland areas ahad to be boiled once to prevent spoilage and sprouting before transporting it to the coast.

Source : Ponni boiled rice, is processed by boiling the reaped paddy, which is dried before being sent to the processing unit. This process ensures that most of the basic nutrients of the outer shell enrich the rice thus making it tastier.”

“Parboiled rice long grain is steamed under pressure prior for removing the hull and bran layers. Known as easy-cook rice, this rice is steamed till it becomes brown. This leads the nutrients from the outer husk to move in to the grain. This rice is known for causing the gelatisisation of the starch in the grains. The grains of this rice are less brittle, and the color of the milled grain changes from white to yellow. Then the rice is dried and milled as usual or is consumed as brown rice. Experts studies have shown that milled parboil rice is nutritionally superior to standard milled rice.”

  • Source: Parboiled rice has a higher vitamin content than raw milled rice.
  • Parboiled rice is quite nutritious, being an excellent source of niacin, a good source of thiamine and magnesium and a moderate source of protein, iron and zinc. Levels of vitamins and minerals fall between white rice and brown rice.
  • Parboiled rice is widely used in the catering industry as it is less sticky when cooked.
  • It is good in salads and retains its flavour and quality when kept hot for serving large numbers of people.
  • All rice comes from the field with insect eggs in the germ of the rice. These eggs hatch when the temperature is warm and moisture is available. The high temperatures occurring during parboiling kill any insect eggs in the rice and essentially sterilize it.“

Rice is believed by some to have medicinal properties. Although, this is not scientifically proven effective, it has been used in many countries for medicinal purpose. For example:

  • Source: “Philippines: Rice polishings-the bran-is extracted and used as an excellent source of Vitamin B to prevent and cure beri-beri.
  • Malaysia: In the Medicinal Book of Malayan Medicine, it is prescribed that boiled rice “greens” can be used as an eye lotion and for use with acute inflammation of the inner body tissues. The book also recommends applying a mixture of dried, powdered rice on certain skin ailments.
  • Cambodia: The hulls (husk) of mature rice plants are considered useful for treating dysentery. The hulls of a three-month old rice plant are thought to be diuretic.
  • China: The Chinese believe rice strengthens the spleen, as well as “weak stomach,” increases appetite, and cures indigestion. Dried sprouted rice grains were once used as an external medicine to aid in digestion, give tone to muscles, and expel gas from the stomach and intestines.
  • India: Rice water is prescribed by the Pharmacopoeia of India as an ointment to counteract inflamed surface.”

See Also :

Source : “Rice is easy to prepare, has a soft texture for the human  and stomach, and has the ability to absorb flavors while retaining its texture. Rice is cooked by heating (either boiling or steaming)  rice for full gelatinization of the kernels and  of excess water. Thai jasmine or japonica rice with low  content, should be cooked by steaming.  Either uncooked rice or fully cooked rice combines well with other protein-rich foods such as meat, poultry, fish, cheese, and eggs because rice is bland in flavor and carries the flavor of the mixed ingredients. People in the Middle East lightly fry rice before boiling. Americans often add salt, butter, or to soaked rice. People in China, Korea, and Japan add extra water to cook rice into (thick ) or congee (thin soup). Rice can be cooked with curries (in India and Malaysia) or sauce (in the Philippines) or combinations of various ingredients, including pork,, chicken, and vegetables (in China) (Boesch 1967). Steamed rice is preferred in some countries because more vitamins and minerals are retained. Rice can be steamed in a steamer or, currently, in an electric metal . Steamed rice can be served plain or mixed with other ingredients. Mixed steamed rice also varies among countries. For example, Malaysians steam glutinous rice with mixed meat in a bamboo joint over a fire. Cambodian kralan is steamed rice mixed with grated coconut and beans. Iranians steam rice with oil or with butter, and sometimes with , while rice is cooked with water and oil in Brazil, Chile, Ecuador, Germany, Mexico, and Peru. Some countries, such as France, Korea, Burma, Thailand, Japan, and the Philippines, add rice to cold water for cooking. Presoaking is a common practice in India. Detailed descriptions of recipes from different countries for cooked rice are provided by Virmani (1991)”

Parboiled rice: Parboiling is popular in India, Sri Lanka, Pakistan, Brazil, the United States, and Italy. Parboiling changes rice starch from the  form to an  form by a series of procedures including cleaning, grading, , steeping, steaming, drying, tempering, milling, color sorting, and finally packaging. It involves the treatment of grains in cold water and then hot water with low pressure. The treated rice can be dried by the steam or sun. Problems of off-color and offflavor that resulted from conventional parboiling procedures have been overcome by various inventions, such as the H. R. Conversion and Malek Processes (D. H. Grist, 1986). Major advantages of parboiling over ordinary milling include easier dehulling; less in milling; higher of nutrients after milling, washing, and cooking; and better resistance to insect and infestation, which makes it possible to store the rice for longer periods of time. Also, parboiled rice the starch and makes better consistency, greater hardness, and better vitreousness of the kernel. The main disadvantages of parboiling include greater during storage, longer cooking time, greater difficulty in milling, and additional cost (De Datta, 1987).”

“To make rice fries, rice should be fully cooked with butter, salt, and other seasonings.”

“Rice has highly digestible energy, net protein utilization, and low crude fiber content. Therefore, it is suitable for baby food”

“Rice bran can be sprinkled on a dinner  or used as a major ingredient of ready-toeat cereals,  products, pasta, and other foods. Like oat , rice bran has high-quality protein,  properties, and dietary fiber components. Rice bran can lower cholesterol in humans and reduce the risk of  and colon cancer. The bran also contains most of the vitamins in the rice kernel, including 78 percent of its thiamine, 47 percent of its riboflavin, and 67 percent of its niacin. The major  in the rice bran are, hemicelluloses (or pentosans), and starch.

Rice bran has  rancidity after milling. Therefore, the following treatments are necessary before it is processed as a food: indigenous  inactivation by parboiling, or moisture-added or dry , or other alternative methods.

Rice bran has 16–32 percent oil, including palmitic, oleic, linoleic, and other fatty acids. Therefore, rice bran can be processed into rice oil of the highest quality in terms of cooking quality, shelf life, and fatty acid composition. Oil extraction can be carried out with a variety of solvents using a hydraulic press or specially designed extractors before refining by , degumming, neutralization, , winterization, and . After these steps,  has greater stability than any other vegetable oil. Rice oil also can be used in  and paints.”

“Since rice is low in sodium and fat and free of cholesterol, it can help relieve mental depression.”

“Rice ranks high among the most  foods available because brown rice provides high levels of fiber, complex carbohydrates, certain B vitamins, vitamin E, lysine, calcium, iron, and. Furthermore, many fewer people are allergic to rice than to wheat or other cereals. Rice can be included in a weight-loss diet because it has no cholesterol, a trace of fat, and about 160 calories per cooked cup.”

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