To parboil or not to parboil rice? That is the question! Hace you also sked the same question? Is it necessary to parboil rice for Nigerian rice recipes? Or not. Here’s my opinion
Parboiling Rice is the same as precooking Rice.
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).
The long grain rice used could be Basmati rice or the commercially Parboiled rice-
Now you may be asking; Will you be parboiling the commercially parboiled rice again? And the answer is YES! but this time, for a different purpose. Let me explain.
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 burning in the cooking process.
Although a few Nigerian cooks disagree with the parboiling process, saying that it reduces the nutritional value of the rice, and isn’t necessary, since the common long grain rice has already being parboiled.
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:
1. Prepare the Rice: Place the rice in a pot. If you bought it from the local market, you may want to pick and wash it.
2. Add Water: Pour in enough water to completely cover the rice. Typically, the water level should be about twice the level of the rice.
3. Observe Boiling: As the water in the pot starts to boil and you notice the whitish starchy contents coming out of the rice, turn off the heat.
4. Rinse and Drain: Run cold water into the pot and then pour the rice into a large sieve or colander. Return the rice to the pot and repeat this process (running cold water and transferring to the sieve). This rinsing step helps remove excess starch and stops the cooking process.
5. Drain: Leave the parboiled rice in the colander or sieve to drain.
Now, your parboiled rice is ready for use in your recipe.
Please leave your comments, doubts, questions and success stories below