How to Cook Parboiled Rice

Cooking parboiled rice is easy, and is basically the same as preparing ordinary rice. Boil 2 parts water and a pinch of salt, add 1 part rice, then cover the pot and reduce the heat. Some varieties need to be simmered for 45 minutes, while American-style converted rice has been precooked and only takes 20 to 25 minutes.^{[1]XResearch source} You can also cook it in the microwave or use a rice cooker. While parboiled rice is a distinct type of rice, the term could also refer to partially cooking white or brown rice. To parboil rice on your own, simmer it until it's al dente, or a bit crunchy, then finish cooking it with your soup, pilaf, or risotto.

Ingredients

1 cup (240 mL) parboiled or converted rice
2 cups (470 mL) water
1 pinch of salt (optional)

Makes 4 servings

Method 1

Method 1 of 4:

Preparing Parboiled Rice on the Stove

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1
Soak the rice for 30 minutes to reduce cooking time and boost flavor. If you’d like, pour enough warm water over your rice to cover it 1 to 2 inches (2.5 to 5.1 cm). Soak the rice for 20 to 30 minutes, then pour the rice through a fine sieve to drain the water.^{[2]XResearch source}
- Soaking is optional, but it will reduce your cooking time by about 20 percent. Shorter cooking time will result in more flavorful rice.
2
Bring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. If, for instance, you’re cooking 1 cup (240 mL) of rice, use 2 cups (470 mL) of water. Pour the water into a medium pot, add a pinch of salt, then bring it to a boil over medium-high heat.^{[3]XResearch source}
- If you want to make 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Divide those measurements in half to make 2 servings or multiply them by 2 to make 8 servings. Just stick to the 2 parts water to 1 part rice ratio.
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3
Add 1 part parboiled rice. When the water comes to a boil, add your rice to the pot. Give it a quick stir so the rice is evenly distributed.^{[4]XResearch source}
- If you soaked the rice, remember to drain it through a fine sieve before adding it to the boiling water. Add soaked rice slowly to the boiling water to avoid splashing. It will have absorbed some of the water, so it'll be a little heavier than rice that hasn't been soaked.
4
Cover and simmer American-style converted rice for 15 to 25 minutes. Give the rice a stir, reduce the heat to medium-low, then cover the pot. If you have unsoaked converted rice, it’ll only need to cook for 20 to 25 minutes. If you soaked the rice, cook it for 15 to 20 minutes.^{[5]XResearch source}
- American-style converted rice is precooked, so its cooking time is shorter.
5
Cook South Indian-style parboiled rice for up to 45 minutes. Stir the rice, reduce the heat to a simmer, and cover the pot. While American-style converted rice is precooked, other parboiled varieties actually need to be cooked longer than regular white rice. These varieties need to be cooked for around 45 minutes.^{[6]XResearch source}
- If you soaked the rice, check it after about 35 minutes.
- If you’re not sure which product you have, check its cooking instructions.
When the rice is done, turn off the heat and let it stand for 5 minutes. Remove the lid, gently mix the rice with a fork, then serve it immediately.

Method 2

Method 2 of 4:

Cooking Parboiled Rice in the Microwave

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1
Combine water, parboiled rice, and salt in a microwave-safe container. Use a ratio of 2 parts water to 1 part rice, and add a pinch of salt. Stir the ingredients together in a microwave-safe container. You'll need to cover the rice while it cooks, so use a container with a lid.
- The rice will expand when it cooks, so make sure the uncooked rice and water fill the container less than halfway.
- Use 1 cup (240 mL) of rice and 2 cups (470 mL) of water to make 4 servings. Stick to the 2 parts water to 1 part rice ratio if you need more or less than 4 servings.
- Presoaking isn't necessary but, if you'd like, you could soak the rice in warm water for 15 minutes to reduce cooking time.
2
Microwave the container uncovered for 5 minutes. For the first 5 minutes, cook the rice at your microwave's full power setting. If it's not boiling after 5 minutes, microwave it on high for another 2 to 5 minutes.^{[7]XResearch source}
- You'll cover the rice later in the cooking process, but leave it uncovered for now.
3
Cover the rice and cook it for 15 minutes at medium power. After the water comes to a boil, cover the container and set your microwave to medium power. Cook it for 15 minutes, then check to see if it's done.^{[8]XResearch source}
- American-style converted rice should be done after about 15 minutes. If you have South Indian-style parboiled rice, it'll probably need to cook for at least 5 to 10 minutes longer.
4
Microwave it for an additional 5 minutes, if necessary. After 15 minutes, see if the rice absorbed all of the water and check its texture. If it's not done, microwave it on medium for another 5 minutes.
- Cook and check the rice in 5-minute intervals until it's done.
- If the rice is tender but there's still water in the container, drain the excess water.
When the rice is finished cooking, fluff it with a fork. Serve it from the microwavable container or transfer it to a serving platter.^{[9]XResearch source}

Method 3

Method 3 of 4:

Using a Rice Cooker

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1
Check your rice cooker's manual. For most rice cookers, the basic instructions are universal. However, there are slight variations among products, so double check your manual for recommended water to rice ratios, cooking times, and other details.^{[10]XResearch source}
- Check the instructions to see if the manufacturer recommends pre-soaking rice and if you should adjust any settings for soaked rice. Some manufacturers recommend soaking brown rice first. If your manual mentions soaking brown rice, soak South Indian-style parboiled rice according to the instructions.
2
Add 2 parts water, 1 part parboiled rice, and a pinch of salt to the cooker. Pour the water into the vessel, add a pinch of salt, then stir in the rice.
- Add 1 cup (240 mL) of rice and 2 cups (470 mL) of water to make 4 servings. Double those measurements for 8 servings, or combine ¹⁄₂ cup (120 mL) of rice with 1 cup (240 mL) for 2 servings. Just stick to the 2 parts water to 1 part rice ratio.
- Adjust your measurements if the manual recommends a different water to rice ratio.
3
Turn on the rice cooker. For models that have multiple settings, select the option for white rice. The cooker will automatically turn off when the rice is finished cooking. It should take about 15 to 20 minutes.^{[11]XResearch source}
- Since South Indian-style parboiled rice takes longer, select the brown rice setting. It should take about 30 minutes. Some manufacturers suggest soaking brown rice before cooking it. If so, soak your South Indian rice as directed.
4
Let the rice rest in the cooker for 10 to 15 minutes. Keep the lid on while you let the rice rest. Resting the rice after the cooker turns off will help prevent it from getting sticky or mushy.^{[12]XResearch source}
- You can also make the rice ahead of time and keep it warm in the cooker. Many products have a "keep warm" setting.
Use a fork to fluff the rice and release steam. Serve it straight from the rice cooker or transfer it to a serving platter.^{[13]XResearch source}

Method 4

Method 4 of 4:

Parboiling White and Brown Rice

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1
Bring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. Bring the water and a pinch of salt to boil in a pot over medium-high heat.
- For 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Adjust the measurements if you need more or less rice and stick to the 2 parts water to 1 part rice ratio.
Add standard white or brown rice when the water starts boiling. Give the rice a stir when you add it to the boiling water to distribute it evenly. Then reduce the heat to medium low and cover the pot.
3
Cook white rice for 5 to 10 minutes. If your recipe calls for white rice, lower the heat and simmer it until it’s al dente, or still has a bit of a crunch.^{[14]XResearch source}
- Parboiling white rice is a technique commonly used in a range of cuisines, including Nigerian and Middle Eastern cooking.
If you’re precooking brown rice, it’ll be al dente in about 20 minutes. This technique is useful if you’re adding brown rice to soups or if you’re substituting it for white rice. For instance, if you want to make risotto with brown rice instead of Arborio rice, you’ll need to parboil it first.
When the rice is al dente, remove it from heat. It probably didn't absorb all of the water, so pour it into a fine sieve to drain the excess water. Keep the rice in the sieve after draining it instead of transferring it back to the pot.^{[15]XResearch source}
After draining excess cooking water, dip the sieve (with the rice) into a bowl of ice water. Shocking the rice will help prevent it from turning mushy when you finish cooking it in your soup or stew.^{[16]XResearch source}
Add the rice to your dish according to your recipe or about 15 minutes before the dish is finished cooking. For example, if your soup needs to simmer for 25 minutes, let it cook on its own for 10 minutes, add the rice, then cook everything together for 15 minutes.^{[17]XResearch source}

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Tips

If you have leftover rice, store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.^{[18]XResearch source}
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