parblanching

Parblanching or parboiling consists in immersing the food in cold water and then bringing it slowly to a simmer or boil.

Parboiled white rice is specially processed before milling to retain most of the nutrients, and enriched rice has iron and B vitamins added to it.

In the parboiling process the paddy is steeped in hot water, subjected to low-pressure steam heating, then dried and milled as usual. Parboiling makes more rice available from the paddy, and more nutrients (largely vitamin B₁) are transferred from the outer coverings to the endosperm, improving the…