This act of parboiling is different from that which is done commercially. The commercial process parboils raw rice with its husk on, to help drive nutrients from the bran(outside) into endosperm(inside).
But the parboiling process for Nigerian rice recipes is done by precooking any long grain rice(without the husk) to help reduce the starch content and allow it to absorb ingredients and spices easily without being soggy or burnt. The long grain rice used could be Basmati rice or the commercially Parboiled rice(so you will be parboiling it again?YES! but this time, for a different purpose).
Although a few Nigerian cooks disagree with the parboiling process, saying that the it reduces the nutritional value of the rice, and isn’t necessary, since the common long grain rice has already being parboiled. Well, personally , I think it’s a matter of choice and I love the way my Jollof Rice, Fried Rice and Coconut Rice turns out with parboiled Rice.
So if you want to give it a try; Here are the directions:
* First, place the Rice in a pot(you can pick and wash them if you bought yours from the local market)
*Pour in some water and leave to cook. The water should completely cover the rice (twice the level of the rice is ok).
*When the water in the rice begins to boil and you notice the whitish (starchy contents) coming out of the rice,put of the heat.
*Now, run some cold water into the pot and pour the rice into a a big sieve or colander. Pour back into the pot and repeat the process(run more cold water and transfer to sieve). This process helps to rinse of the excess starch and also stops the cooking process.
*Finally ,leave in the colander or sieve to drain .
*Now the parboiled Rice is ready for use .
See how I used it in these recipes below:
By Nky Lily Lete
Please leave your comments, doubts, questions and success stories below