Parboiling

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Parboiling (or leaching) is the partial boiling of food in order to later finish cooking it.

The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, such as removing gyromitrin from false morels. The technique may also be used to soften vegetables before roasting them, particularly for a Sunday Roast.

Contents 1 Basic Technique 2 Parboiled rice 3 See also 4 External links

[edit] Basic Technique

Add the food items to boiling water and cook them until they start to soften. Remove the hot water and run cold water over the food so that it will stop cooking and the color will set. You may then set the food aside until you are ready to add it into your primary dish. Alternatively the food may be stored for later use.

[edit] Parboiled rice

Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in districts of Dakshina kannada and Udupi and in the states of Kerala and most parts of Tamil Nadu in India. West Africa and the Caribbean African diaspora are also accustomed to parboiling rice.

[edit] See also

• Blanching

[edit] External links

Look up parboil in Wiktionary, the free dictionary.

• The American Heritage Dictionary of the English Language
• Kitchen Dictionary at Recipe*zaar

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