Parboiling happens before rice is milled, that is before the inedible outer husk is removed to yield brown rice but before brown rice is refined to make white rice.
The three main steps of parboiling are
- Soaking. Raw, unhusked rice, also called paddy rice, is soaked in warm water to increase the moisture content.
- Steaming. The rice is steamed until the starch converts into a gel. The heat of this process also helps kill bacteria and other microbes.
- Drying. The rice is slowly dried to reduce the moisture content so that it can be milled.
Parboiling changes the color of rice to a light yellow or amber, which differs from the pale, white color of regular rice. Still, it’s not as dark as brown rice .
This color change is due to pigments moving from the husk and bran into the starchy endosperm (the heart of the rice kernel), as well as a browning reaction that happens during parboiling
Ponni rice has enormous health benefits especially for diabetics and high blood sugar patients:
- High fiber
- Gluten free
- Low glycemic index, thereby lowering the impact of raised blood sugar
- Lowers cholesterol