Rice Sides, Southern Sides
Southern
Yield: 3
Author: Tammy Nichols
Parboiled White Rice - Master Cookbook Recipe # 668

Parboiled White Rice - Master Cookbook Recipe # 668

Parboiled rice (sometimes called converted rice) is partially precooked in its husk, which helps the grains retain more nutrients and stay firm and separate after cooking. It is a fantastic choice for Southern dishes because it never gets mushy and holds up beautifully under gravies and stews.

This is recipe #668 in Tammy’s Master Cookbook.

Prep time: 2 minCook time: 20 minTotal time: 22 min Resting Time: 5 min
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Ingredients

  • 1 cup Uncooked parboiled white rice
  • 2 1/2 cups Water

Instructions

  1. Boil Liquid: Pour the water into a medium saucepan and bring it to a rolling boil over medium-high heat.
  2. Add Rice: Once the water is boiling, add the parboiled rice to the pot.
  3. Simmer: Immediately reduce the heat to low.
  4. Cover: Place a tight-fitting lid on the saucepan and let the rice simmer for 20 to 25 minutes.
  5. Rest: Remove the pan from the heat. Let the rice stand, still covered, for 5 minutes.
  6. Finish: Remove the lid and fluff the rice gently with a fork before serving.

Notes

Tammy’s Tips

"Parboiled rice is a lifesaver in the kitchen because it's so forgiving,the grains stay nice and separate every time!" Because it takes a bit more water than regular white rice, following this 2.5 to 1 ratio is the secret to getting that perfect, tender bite without any stickiness.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg