Parboiled rice...???

http://chowhound.chow.com/topics/613179 Here's a long discussion on it. They say it's not instant rice like "Minute Rice." They say it has more nutrition than normal rice.

Par Boiled is the only rice I use, One thing I have noticed is that I have never seen weevils in parboiled rice no matter how long I have had it. Mostly the reason why I don't use any other kind anymore.

sprkymrk said:

Hey everyone, quick question and probably a simple answer.

I was at Sam's Club the other day and noticed they had 25lb boxes of parboiled rice, and the "Use by" date is about 2 years.

What exactly is "parboiled" rice? If I repackage it in mylar with oxygen absorbers will it last longer?

Thanks!

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It is rice that is steamed while still in the husk. It has more nutrition then regular rice.
It's the only rice I use for side dishes and stir fries but I'll use sticky rice for soups as it is slightly cheaper.

Parboiled is what I have for the family, regular white rice is what I have for charity...that is if it's safe to do such a thing when the times comes.

We purchase parboiled and long grain white rice from Sam's. We use both as each has it's own characteristics and performs differently.

Thanks for the comments so far everyone.

Does anyone know about resealing it in mylar, and if that will extend its shelf life?

sprkymrk, I think it makes sense to seal it in mylar with o2 absorbers. For one thing, it would keep any moisture out it might be exposed to. Also, it would be a deterent to bugs. Not sure if it would extend the shelf life, but it won't hurt. Good luck with your venture. We love rice and store lots of it.

We have some stored in mylar bags w/oxygen absorbers, but don't know if it's shelf life will be extended as we haven't had it stored long enough.

Time will tell.

This may help:

http://extension.usu.edu/foodstorage/htm/white-rice

I only store parboiled now. It is steamed in the husk before being husked. This transfers many of the nutrients to the rice. They say this makes it almost as nutritious as brown rice, but with the shelf life of regular white rice.

Doesn't it cook up faster using less fuel? That would be a major advantage.

ozarkeagle said:

Doesn't it cook up faster using less fuel? That would be a major advantage.

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No, you can't tell it from regular rice except it is a little yellow before you cook it.

Parboiled makes a lot of sense for food storage. It lasts just as long as regular rice when packaged properly. Yet it has more nutrition. I've been slowly moving over into it myself. But I have so much regular rice that I doubt I'll be able to replace it all with parboiled.

Awesome, thanks everyone for your input and advice!! :thumb: