Originally Posted by
itkman
People often believe that easy cook means that it takes less time to cook when in fact it takes longer than non-easy cook rice.
Parboiled rice (otherwise known as easy cook rice) is as it suggests parboiled at source with the husk on, resulting in the grain appearing slightly off white in colour that is until it is cooked when it turns white. This process guarantees separate grains of rice that are fluffy and remains so when holding which is ideal for the foodservice industry.
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