Parboiled vs raw rice, explained

Parboiling changes how rice cooks and what it keeps. Here's what that means in plain terms.

What parboiling is

Parboiling is a process where paddy is soaked, steamed and dried before milling. It's done before the rice reaches your kitchen.

The process drives some nutrients from the bran into the grain and changes the starch, which affects cooking and texture.

How it cooks

Parboiled rice tends to cook firmer with grains that stay separate, and it's more forgiving if you slightly overcook it.

Raw (non-parboiled) rice generally cooks softer and is preferred for dishes where a tender grain is wanted.

Which to buy

There's no single right answer — it depends on the dish and your preference. Many kitchens keep both: parboiled for everyday meals where separate grains help, and raw for softer preparations.

Ask us which of our varieties are available raw or parboiled for your requirement.