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| − | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Converted rice Recipes|Browse All Converted rice Recipes]]''' |
+ | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Converted rice Recipes|Browse All Converted rice Recipes]]''' </p></div> |
| − | [[Image:|thumb| |
+ | [[Image:ConvertedRice.jpg|thumb|300px|Converted Rice]] |
| − | ==Name Variations== |
+ | == Name Variations == |
| − | *parboiled rice |
+ | * parboiled rice |
| + | * siddha |
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| − | ==About Converted rice== |
+ | == About Converted rice == |
| + | Converted rice is a term created by the brand name Uncle Ben's, used to describe parboiled rice. 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. |
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| − | Wikipedia Article [http://en.wikipedia.org/wiki/Parboiled_rice About Converted rice on Wikipedia] |
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| + | 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. |
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| − | Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. The practice of parboiling rice is more than two thousand years old, and apparently started in southern India. Today, it is the preferred rice of many in the southern parts of the Subcontinent. |
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| + | Parboiled rice is known as siddha in Bengali. The technique was developed in south India centuries ago. The unhulled rice is boiled dissolving the nutients from the bran into the water. Then it is steamed locking the nutrients into the heart of the rice kernel. Then the rice is husked and milled removing the outer layer of bran. Due to this treatment the rice is harder and takes longer to cook. |
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| − | Polishing rice by hand, that is, removing the bran layer, is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically. The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled as it is done per the white rice. |
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| − | Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century. |
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| − | The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes longer to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally partially or fully precooked by the processor. |
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| − | ==[[:Category:Production of Converted rice|Production of Converted rice]]== |
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| − | ==[[:Category:Buying Converted rice|Buying Converted rice]]== |
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| − | ===[[:Category:Converted rice Variations|Converted rice Variations]]=== |
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| − | ==[[:Category:Preparing Converted rice|Preparing Converted rice]]== |
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| − | ==[[:Category:Cooking Converted rice|Cooking Converted rice]]== |
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| − | ==[[:Category:Storing Converted rice|Storing Converted rice]]== |
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| − | ==[[:Category:Converted rice Nutrition|Converted rice Nutrition]]== |
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| − | *[[:Category:Converted rice Nutrient Charts|Converted rice Nutrient Charts]] |
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| − | ===[[:Category:Converted rice Nutritional Research|Converted rice Nutritional Research]]=== |
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| − | '''Add a Converted rice Recipe to Cookbookwiki:''' |
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| − | <verbatim>createpageform-Convertedrice</verbatim> |
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| − | *[[:Category:Converted rice Recipes|Converted rice Recipes]] |
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| − | *[[:Category:Converted rice Recipes by Preparation Time|Converted rice Recipes by Preparation Time]] |
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| − | *[[:Category:Converted rice Recipes by Cost|Converted rice Recipes by Cost]] |
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| − | *[[:Category:Converted rice Recipes by Dish Type|Converted rice Recipes by Dish Type]] |
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| − | ====Converted rice Related Recipes==== |
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| − | *[[:Category:Converted rice|Converted rice]] |
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Latest revision as of 13:35, 5 June 2013
Converted Rice
Name Variations
- parboiled rice
- siddha
About Converted rice
Converted rice is a term created by the brand name Uncle Ben's, used to describe parboiled rice. 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.
Parboiled rice is known as siddha in Bengali. The technique was developed in south India centuries ago. The unhulled rice is boiled dissolving the nutients from the bran into the water. Then it is steamed locking the nutrients into the heart of the rice kernel. Then the rice is husked and milled removing the outer layer of bran. Due to this treatment the rice is harder and takes longer to cook.