This particular variety of long-grain rice undergoes a parboiling process before milling. This pre-treatment involves soaking, steaming, and drying the grains while they are still in their husks. The process results in a firmer texture and distinct golden hue when cooked. It remains a popular choice for dishes where grains need to remain separate and distinct, such as pilafs and biryanis.
The parboiling method offers several advantages. It drives nutrients from the bran into the grain, increasing its nutritional value. It also reduces starch loss during cooking, resulting in a less sticky product and improving the grain’s structural integrity. Its history extends back centuries, initially developed as a preservation technique. Today, it is valued for its taste, texture, and improved cooking properties.
