How To Parboil or Pre-Cook Rice

Parboiling rice was a cooking practice I  grew up watching my mother perform. I never really understood why she did it, until later on she shared her reasons.

Parboiling rice which is actually “pre-cooking the rice” involves cooking rice in water for about 5 to 10 minutes and rinsing it in cold water before the actual and final cooking of the rice.

WHY PARBOIL OR PRECOOK RICE

1. Parboiling rice ensures that your rice does not burn before it is done; it prevents you getting burnt, soggy and undercooked rice.
2. Parboiling rice also gets rid of the excess starch in the rice thereby eliminating the cardboard taste associated with rice that wasn’t well washed before cooking. It’s much faster and less labourious to parboil your rice and get the excess starch out faster than spending a good amout of time washing the rice till the water is clear.

There are many varieties of rice. But Nigerians love to eat the long grain white rice which is firm in nature. This variety of rice contains a lot of carbohydrates, up to 80 grams per 100 grams of cooked rice. To reduce this high amount of carbohydrates, it is normal practice to parboil the long grain rice again. ‘Again’ because the long grain rice we eat already comes parboiled.

Some people say they don’t want to lose all the nutrients in the rice to parboiling but you can get those trace amounts of nutrients elsewhere than end up with burnt and undercooked rice.

SO HOW CAN YOU PROPERLY PARBOIL RICE?

You can parboil rice in two ways depending on the rice recipe that you’re making.

How to Parboil Rice for Cooking Plain White Rice

Plain white rice here refers to rice cooked without any additional ingredient. Salt may be added and that’s it. Plain white rice is usually a staple eaten with some stews and sauces like Nigerian Tomato Stew, Red Bell Pepper Sauce, Ayamase Sauce, Poulet Yassa, Chicken Curry Sauce, Beef Coconut Curry Sauce etc.

For plain white rice, parboil or pre-cook the rice for a short period of time. After you have parboiled the rice, during the main cooking process you can always add more water when cooking the rice because it will not burn. If you prefer to remove more carbohydrates, you may want to pre-cook it for much longer. To parboil rice for the a plain white rice dish, follow these steps.

1. Bring water to a boil in a pot; the water quantity should be about 2 times the level of rice.
2. Wash the rice in cold water (optional), and place in the pot of boiling water.
3. Boil for 5 minutes.
4. Drain the hot water http://vhealthportal.com/product-category/anti-herpes/ from the rice using a colander or sieve.

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5. Rinse/wash the rice about 2 to 3 times or until the water is clear
6. Leave in the sieve to drain all the water.
7. Your rice is now ready to be cooked again.

How to Parboil Rice for Cooking Nigerian Seasoned Rice Dishes also known as Jollof Style Rice Dishes

Jollof Style Rice Dishes refers to all Nigerian rice dishes cooked with added ingredients: oil, tomato puree or stew, crayfish, vegetables, coconut milk etc. This method is applicable to Jollof Rice, Native Rice/Native Jollof Rice, Coconut Rice, Fried Rice, Rice and Beans, etc.

With these kinds of rice recipes, you do not have the leisure of adding more water as you cook the rice. Once the first dose of water dries and you try to add another, the rice will burn and become soggy. Hence, you want to parboil the rice you will use for any jollof rice recipe a bit more. This way, you ensure that after adding the ingredients, the rice will be cooked by the time the water dries.

This is the method to follow to parboil rice meant for preparing Nigerian seasoned or jollof style rice dishes:

1. Bring water to a boil in a pot; the water quantity should be 4 times the level of rice.
2. Wash the rice in cold water (optional), and place in the pot of boiling water.
3. Cook for 7 to 10 minutes on medium high heat. The rice is ready when it is rubbery, it will still be firm but will you be able to break a grain in half with only a liittle bit of exertion One way to check this is to bite into a grain of the rice being parboiled. If the rice is hard to the bite or even makes a sound when you bite, it is not yet OK to rinse it. If you pinch it between your thumb and first finger and it practically melts, then it is over-parboiled. Somewhere between the first description and the second is the point where you want to put the rice down and cool it. Don’t worry, it’s not that hard. With practice, you will be able to master this practice 🙂
4. Once the rice is parboiled, quickly drain the hot water from the rice using a colander or sieve.
5. Cool the rice quickly by runnning cold water over it; rinse/wash the rice about 2 to 3 times or until the water is clear.
6. Leave in the sieve to drain all the water.
7. Your rice is now ready to be cooked again.

Parboil jollof white rice Cooking Task.

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