Parboiled Rice: The Rice You’ve Never Heard Of

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parboiled rice
What is parboiled rice?

In our family, rice, not potatoes, is King of the Starches. This is because my husband grew up in places like Hawaii, Guam, and the Marshall Islands, eating rice every day of his life.

When I started stocking up on various foods, I knew that rice would be a big part of my starches. Potatoes, not so much. Rice is just as versatile as potatoes and has the added advantage of coming in numerous varieties, each with their own particular flavor, scent, and texture.

Parboiled rice was new to me when I first saw it on a food storage company website. At first, I thought it was somehow pre-cooked rice, maybe similar to instant, but then I bought a #10 can, began cooking it, and now I’m hooked.

The process of creating parboiled rice

When rice is harvested, each grain is inside a hull. That hull is removed and brown rice is the result. We get white rice when the rice is processed even further when the bran is removed. Parboiled rice is processed completely differently.

The parboiling process occurs when the just-harvested rice is soaked, steamed, and then dried with the hull still on each grain. This allows the grain of rice to absorb the nutrients in the hull and bran and it gives the rice a firmer texture. Once this has been completed, then the hull is removed. The rice ends up having a pretty light yellow color, although once cooked, the color of the rice is more of a creamy white.

Parboiled rice will never be sticky rice. It has a much drier and fluffier consistency.

Using the rice in meals

I’ve found that parboiled rice is excellent in recipes because it stays firm throughout the cooking process. A couple of years ago I was making a chicken and rice soup, and noticed that the rice never got mushy, no matter how long I cooked the soup or warmed up leftovers.

Leftover parboiled rice is nice to have on hand because, again, it doesn’t become mushy and can be added to other recipes or reheated as a side dish.

Parboiled rice is an excellent type of rice to store for long-term storage. It has more nutrients than brown rice, but because the bran has been removed, it won’t become rancid as brown rice will. The rice should be stored in air-tight containers with an oxygen absorber or, for smaller amounts, stored in canning jars which have had the air removed via a vacuum system like Food Saver. Store all food, not just parboiled rice, in a cool, dry, and dark location.

A recipe for you

I created several different recipes using parboiled rice, and this one is extremely simple, filling, and comforting on chilly days.

Herbed Chicken & Rice Soup

5 c. water

2 T. chicken soup base or 3 T. chicken bouillon

1/2 c. parboiled rice

1 T. Italian seasoning

1/4 t. garlic powder, or 1 garlic clove, crushed

1 t. dehydrated chopped onion, or 1/4 c. fresh onion, chopped

1/4 c. chicken TVP or 1 1/2 c. chopped, cooked chicken

Easy instructions:

In a medium-size saucepan, combine all ingredients. Cook over medium heat 20-25 minutes or until rice is fully cooked.

Where to buy it

Now, there’s the rub. It’s not so easy to find. Mahatma sells parboiled rice in 2 and 5-pound packages. I found this listing on the Costco website. If you are shopping in regular grocery stores, the store manager might be able to order the rice for you.

If you’ve been hesitant about stocking up on white rice because of its limited nutritional value and on brown rice because of its limited shelf life, perhaps parboiled rice is what you’ve been looking for.

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I'm the original Survival Mom, and have been helping moms worry less and enjoy their homes and families more for 9 years.

18 thoughts on “Parboiled Rice: The Rice You’ve Never Heard Of”

  1. i know you can’t can rice, but since it never gets mushy, do you think it would be possible to can parboiled rice? Just curious. Almost makes me want to experiment!

  2. Thanks for the info on parboiled rice. I didn’t know it had the same nutritional value as brown rice. Will definitely be getting some. You could dry can it like other grains, nuts, seeds as is instructed in some older canning books

  3. Another thought – why do you need to can it if it has as long a shelf life as white rice? Just checked – they have a six gallon bucket with a gamma lid for $59.99 and shows bags of it on their site and in the store. Either way, sounds like a great thing to have on hand.

  4. I buy parboiled rice from Sam’s Club. It comes in 25 pound bags for about $12 !!! One of my Great Pyrs is allergic to commercial dog food, so I cook him chicken thighs, parboiled rice and green beans.

  5. has 25lbs for $20.04
    not as cheap as sam’s but for those who can’t spring for the membership fees that’s not a bad price.

  6. you get a little over a pound of parboiled rice in bags form Dollar tree. and if you buy it from the website and send it to their store for pick up, the shipping is free!

  7. When I questioned canning rice on Nov 21, I was thinking more along the lines of canning rice in soup, such as chicken with rice soup, not just the rice alone. Think it’s possible? I made some parboiled rice today along with beef & broccoli, and it was great!

  8. This is a bit misleading. Take as many nutrients from the hull and bran as you want, you’re still missing the most important thing from the bran. FIBER. That is why brown rice is superior to the health conscious.

    1. Rice mostly provides insoluble fiber. It’s the type that helps you poop normal.

      Health benefits are attributed to soluble fiber. Look at other grains for soluble fiber.

      I checked my memory at the Mayo Clinic website before posting.

  9. Pingback: How to Repackage Survival Foods | Survival Life

  10. Here in Texas I’ve found parboiled rice at HEB, two pounds for $1.38. I’ve started storing them with my food saver bags vacuum sealed.

  11. I can’t tell where you live, But in Rochester, NY, every grocery and convenience store has a display of “Parboiled Rice”.

  12. Thank you.
    I found Parboiled rice on sale at our local box store, 8 kg (17.7 lb) for $10 and wasn’t sure about the stuff. I thought it was like instant, or pre-cooked garbage.
    I’m picking up two bags.
    Now I ain’t all fancy with the Mylar, .. all I have is one gallon glass jars with good metal “snap” lids, … and oxygen absorbers.
    I’d vacuum these one gallon jars BUT! they won’t fit into my vacuum chamber so just the oxygen absorber will have to do.
    I stash white flour in the things too with oxygen absorbers of course. I’m hoping for at least a five year shelf life, … we’ll see.
    Thank you for the information.

  13. Had no idea what par boiled rice was until I worked in the kitchen in a Nursing Home. The first time I saw it I threw it out as I thought it was contaminated. Lesson learned. Wont use anything else now.

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