The Benefits and Disadvantages of Parboiled Rice

Parboiled Rice Close Up
Rice is one of the world’s most consumed foods. It has a wide range of varieties and one of these is parboiled rice, which undergoes a different processing procedure resulting in amber colored grains. Parboiling is a practice that is still done in many parts of Asia and Europe and it involves the soaking, steaming and drying of rice husks before hulling in a mill.
Parboiled rice has a couple of other properties that distinguish it from ordinary rice. Here are the benefits and disadvantages of this kind of rice.

Cooked Parboiled Rice


  • It is not easily attacked by pests because the grain is hardened during processing.
  • It has a high content of minerals including potassium, calcium, magnesium and iron which are all important for body functions.
  • Parboiled rice does not lose as much starch as normal rice when cooking. This means that is always remains fluffy when cooked.
  • It does not affect blood sugar levels as much as white rice.
  • It contains plenty of niacin and vitamin B which helps in maintaining neurotransmitters as well as maintaining body metabolism.


  • It is likely to cost more than other forms of rice due to its higher processing costs.
  • It requires a longer cooking time.
  • It is more likely to develop rancidity due to the loss of antioxidants during the process of paraboiling.

Parboiled Rice