Parboiled Rice

01 Jan 2012

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the curries beautifully. Indian parboiled rice can be ordered from; but if this type is not available, American-style converted rice or regular long-grain white rice are both good substitutes. (North Indian basmati rice would not be served at a Sadhya.) This recipe is part of our menu for Sadhya, a South Indian feast.

Yield Makes 6 servings Active Time 5 minutes Total Time 3 hours


    • 2 cups Indian parboiled rice, Uncle Ben's Converted Rice, or long-grain white rice


    1. Bring 3 to 4 quarts water to a boil in a pasta pot.
    2. Boil Indian parboiled rice, uncovered, until tender, about 45 minutes (converted or long-grain rice will take about 18 minutes). Drain well in a sieve and serve hot.

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Published on 01 Jan 2012