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"Parboil" means, according to the dictionary, "partially cooked by boiling." Therefore, rice that has been partly cooked at the paddy stage before to milling is referred to as parboiled rice. Rice parboiling is not a novel technique; it has been done in India for ages. Exceptionally Long Grain Parboiled Rice comes up light, fluffy, and separate, which makes it ideal for a variety of dishes, including oven-baked casseroles, fried rice, rice salads, and more!
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