Converted rice…

What does K. Amjad have to say about converted rice..says Amjad..The most common choices of rice  were converted rice or instant rice. If you are like most cooks, you have no doubt picked up a box of converted rice from the shelf in your supermarket. Converted rice is the most popular variety in many western countries and is sold under recognizable labels. The processing of converting or parboiling the rice means that is steamed under pressure before it is milled. This makes the grain harder, which can aid in preventing over-cooking. The process also helps the rice maintain several important vitamins and minerals and provides a slightly different flavor.

Parboiling partially cooks the rice starch in processing before drying, resulting in grains that are firmer and more separate when later cooked in kitchen. They hold up nicely in soups, are ideal in pilaf-style preparations and most popular dishes, and the grains stay moist and separate in a hotel pan for a long time, making parboiled rice an excellent choice for foodservice..Many chefs like working with parboiled rice because it cooks up with separate, slightly firmer grains and holds well for long periods..

Perhaps a recipe with converted rice…just enter it on your comments…cheers !