Converted rice

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Name Variations

 * parboiled rice

About Converted rice
Rice is the mainly significant food crop in Asia. It can be cooked whole and served with stir-fries, sauces, and curries, or prepared into flour, wine, cakes, vinegar, milk, flakes, noodles, paper, and tea. Converted rice is beige. It tastes a lot like white rice, but it has more nutrients. Converted rice takes vaguely longer to cook than usual white rice.

Converted rice is long-grained white rice that has been vapor processed previous to being hulled, enabling the nutrients within the bran to be engrossed prior to de-hulling the rice essential part. White rice prepared from brown rice that has been covered with water, steamed under pressure to force water-soluble nutrients into the starchy endosperm, and then dried and milled. This rice it is as well term parboiled rice and contains a lot of vitamins and proteins in special magnesium and carbohydrates. It has a relatively high mineral content ,including iron, and, like most rice, supplies several important amino acids. It can be cooked in salads and special dishes like fish or served with meat or other vegetables and soups.