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Parboiled rice, also known as converted rice, is the hidden gem of the rice world! Soft and fluffy like white rice, but more nutritious like brown rice. You've got to add parboiled rice to your rice routine! Making it on the stove is one of the simplest ways to prepare this type of rice, and in this guide, I'll show you exactly how to do it.
Jump to:
- What is Parboiled Rice?
- How to Cook Parboiled Rice: Step-by-Step Instructions
- Perfect Parboiled Rice-to-Water Ratio
- Equipment You'll Need to Make Parboiled Rice
- How to Store Cooked Parboiled Rice
- Parboiled Rice Nutrition
- Troubleshooting for Perfect Parboiled Rice
- Flavor Variations for Stove Top Parboiled Rice
- Frequently Asked Questions about Cooking Parboiled Rice
- More Parboiled Rice Resources
- Best Ways Use with Parboiled Rice
- Conclusion
- Recipe
- Reviews
As you probably know, there are several types of rice. There are different colors (white, black, or brown rice), and different grain lengths (long grain, medium grain, short grain). There are several varieties as well, such as basmati rice, jasmine rice, or wild rice. Each type of rice is delicious in its own unique way. Today we are focusing on one type of rice that I believe often gets overlooked: parboiled rice.
No, parboiled rice is not minute (or instant) rice! Let's learn what it really is.
What is Parboiled Rice?
Parboiled rice is rice that's been partially boiled in its inedible hull or husk. After cooking, the hull and bran layers are removed, and the rice is dried and stored for later use.
This was originally done to make it easier to remove the husk of the rice.
Rice is still parboiled today because it has been discovered that boiling the rice in the outer husk helps preserve many of the vitamins and nutrients that are lost when the outer layers are removed. It also results in very soft and fluffy, separate grains that aren't sticky at all.
It's like getting the nutritional benefits of brown rice, but with the taste and texture of white rice. Wahoo!
Ideal Uses for Parboiled Rice
Parboiled rice is a non-sticky grain, and it holds up well under long cooking times. This makes it perfect for:
- Fried rice: the firmer texture means it doesn't clump or turn mushy when stir-frying.
- Casseroles and Bakes: parboiled rice stays separate and firm, even when baked with lots of moisture.
- Stuffed Peppers or Tomatoes: it won't turn to mush inside vegetables while baking.
- Slow Cooker/Crock Pot Meals: Unlike white rice, parboiled rice can handle long cook times without becoming overcooked or mushy-perfect for soups, stews, or one-pot meals.
- Meal Prep: It's ability to hold texture and reheat beautifully makes it a great option for batch cooking and weekly meal prep.
- Rice Salads: Parboiled rice's non-sticky, firm grains are perfect for cold dishes like rice salads-no clumping, even after refrigeration.
When Not to Use Parboiled Rice
Avoid using parboiled rice in dishes that you want to be creamy or sticky, like risotto or sushi.
Different Ways to Cook Parboiled Rice
Now that we know what parboiled rice is, let's learn how to make it! Just like all varieties of rice, there are many ways to prepare this type of grain, such as using an Instant Pot, rice cooker, or microwave oven. This guide focuses on the most basic cooking process: cooking parboiled rice in a pot on the stove.
If you know me and my blog, you'll know I love shopping in the bulk bins of the grocery store (because it's cheaper and better for the environment). You'll most likely be able to find parboiled rice in the bulk bins. Sometimes it's listed as "converted rice" but it is the same thing. I recommend looking for it there.
Let's get started!
How to Cook Parboiled Rice: Step-by-Step Instructions
Step 1: Start by bringing 2 cups of water to a boil in a 3-quart saucepan over medium-high heat.
Step 2: While the water gets hot, rinse your uncooked rice in cold water under the tap. This removes any extra starch or dust that has built up during storage.
Step 3: Place 1 cup of rice and salt in the boiling water. Turn to low and cover with a lid. Simmer for 20-25* minutes or until all the water is absorbed.
Step 4: When the water is absorbed, your perfect rice is ready to be served. Enjoy!
Every stove and pot is different, so the cooking time can vary. You do not want to remove the lid very often while cooking your rice, because you'll lose the steam. But it is important to check on how things are going towards the end of the cooking time.
If all the water is absorbed, the rice will start to burn onto the bottom of the pot. This is super annoying to clean up, and it can make your whole pot of rice taste burned.
Just remove the lid towards the end of cooking (watch out for steam burns), and give the rice a good stir to see if anything is sticking and if there is still liquid. If all the liquid is gone, turn off the heat and the rice is ready to rest and be served. If there is still liquid, let it cook a little longer, but keep your eye on it!
Perfect Parboiled Rice-to-Water Ratio
You can make more or less than one cup of parboiled rice. The key is getting the rice-to-water ratio right.
Ideal Ratio
1 cup of parboiled rice: 2 cups of water.
This simple 1:2 ratio ensures fluffy, well-cooked grains without being mushy or hard. However, every stove and pot is a bit different. Feel free to slightly adjust as needed:
- Rice too sticky or mushy? Reduce water slightly (1 cup rice : 1¾ cups water).
- Rice too dry or undercooked? Increase water slightly (1 cup rice : 2¼ cups water).
Start with the recommended ratio, then tweak it based on your preference and cooking setup.
Equipment You'll Need to Make Parboiled Rice
You really don't need a lot of fancy equipment to successfully make this rice. Here is the equipment I use to make the best possible rice.
I really like having a pot with a glass lid so I can keep an eye on how much water has been absorbed, without lifting the lid and letting the steam out.
Farberware Smart Control Nonstick Sauce Pan/Saucepan with Lid, 2 Quart, Black
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Cuisinart Chef's Classic Non-Stick 3-Quart Saucepan with Cover
Buy Now →I also recommend using a fine mesh strainer to rinse your uncooked rice. It's great that the holes are too small to let the rice grains slip through. Also, if you are purchasing a new one, buy a metal one if you can! Whenever I've had plastic mesh strainers, they always tear or melt in the dishwasher.
Bellemain 5 Qt Metal Colander with Handle
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Cuisinart Mesh Strainers, 3 Count
Buy Now →And of course, if you can't find parboiled rice in the store, it's always available online.
Buy Now → How to Store Cooked Parboiled Rice
Refridgerator Storage
Any leftover parboiled rice should be stored in an air-tight container in the refrigerator for 3-5 days. The longer it is stored, the more dried out the grains will become, so I recommend reusing them as soon as possible.
Freezer Storage
You can successfully freeze cooked parboiled rice for up to 2 months. Check out "How to Freeze and Reheat Rice" to learn how to avoid grainy frozen rice.
How to Reheat Your Parboiled Rice
The simplest way to reheat your rice is in the microwave. You'll want to use a microwave-safe container that has a lid. Add the rice and break up any large chunks of rice with a fork. Add a few sprinkles of water to help create steam and rehydrate the grains.
Cover the container and microwave for 1 minute. Remove the lid, (watch out for steam) and test the grains. If they are still cold or dry repeat until you're satisfied.
Parboiled Rice Nutrition
Quick Nutrition Highlights:
- Fewer Calories and Carbs than white rice.
- More protein and fiber.
- Lower glycemic impact, which is great for diabetes.
- Rich in minerals (calcium, potassium, magnesium, iron).
- Higher levels of B-vitamins for better energy metabolism.
Compared to traditional white rice, parboiled rice has fewer calories and carbs, while also having more fiber and protein. Studies also show that parboiled rice has a lower impact on blood sugar levels than both white and brown rice. This makes it a great choice for people with diabetes.
Parboiled rice is also a good source of essential minerals such as calcium, potassium, iron, and magnesium, and retains more B-vitamins (especially niacin and thiamine) compared to regular white rice due to its unique steaming process. Its higher nutritional content and lower glycemic index support heart health, digestion, and sustained energy levels.
Check out the full nutrition label below.
Troubleshooting for Perfect Parboiled Rice
Parboiled rice isn't as starchy as regular rice, but can still have a light coating of starch and dust from processing and storage. If you skip rinsing, that extra starch can thicken during cooking, causing the grains to clump together and become sticky.
There are a few reasons your parboiled rice might not be quite done:
Not Enough Water
Parboiled rice needs a bit more water than white rice to fully soften. If you used less than the recommended 1:2 rice-to-water ratio, the rice may not have had enough liquid to cook all the way through. Try increasing the water slightly next time (1 cup rice : 2¼ cups water).
Cooking Time Was Too Short
If you turn off the heat too early, the rice may still be firm in the center. Make sure to let the rice simmer gently for 20 minutes, then rest (covered) for another 5-10 minutes off the heat to finish steaming.
Lid Was Removed Too Often
Lifting the lid during cooking lets out steam and heat, which can disrupt the cooking process and leave the rice underdone.
Heat Was Too Low
If the water never reached a strong simmer, the rice may not have cooked properly. Make sure you bring the water to a boil first, then reduce to low to simmer with the lid on.
If your rice turned out mushy or overly soft, here's what likely went wrong:
Too Much Water
This is the most common cause. Parboiled rice needs a precise ratio-usually 1 cup rice to 2 cups water. Adding extra water or not draining off excess can make the rice soggy. Next time, reduce the water slightly (try 1¾ cups water per cup of rice) and see if the texture improves.
Overcooking
Cooking the rice for too long can cause the grains to break down and turn to mush. After the water reaches a boil, reduce the heat and simmer for about 20 minutes, then turn off the heat and let it rest. Don't cook past this unless there's still liquid.
Cooking on Too High of Heat
Boiling too aggressively instead of simmering gently can cause the rice to absorb water too quickly and break apart. Keep the heat low once the water is boiling.
Not Letting the Rice Rest
Letting your rice sit off the heat with the lid on for 5-10 minutes after cooking helps it finish steaming and firm up. Skipping this step can leave it wetter and mushier.
Quick Fix Tip:
If your rice is already mushy, try spreading it out on a baking sheet and letting it dry a bit, or use it for something like fried rice or rice pudding where a softer texture works well.
If your parboiled rice is sticking or burning on the bottom, it usually means something went wrong with heat, water, or timing. Here are the most common causes and how to prevent it:
The Water Fully Evaporated Before the Rice Was Done
When there's no water left in the pot, the rice starts to scorch. This usually happens if the cooking time runs too long or the heat is too high. Be sure to check toward the end of cooking-if the water is gone, it's time to turn off the heat.
Heat Was Too High
High heat can cause the bottom layer of rice to cook too fast and stick. After the water reaches a boil, reduce the heat to low and simmer gently.
No Resting Time
Letting the rice sit (covered) for 5-10 minutes off the heat helps it firm up and release from the pot more easily. Skipping this step can lead to sticking.
Thin or Poor-Quality Cookware
Thin-bottomed pots distribute heat unevenly and often cause hot spots. Try using a heavy-bottomed pot or nonstick pan for better results. Just remember to never use a metal utensil if you are cooking with nonstick pans, because they can scrape off the nonstick coating.
Flavor Variations for Stove Top Parboiled Rice
Here are some flavor variations you can use to to jazz up your rice.
- Broth - instead of water, you can use vegetable, beef, or chicken broth to add more flavor.
- Spices - you can add a bit of spice, such as garlic or cumin, to the water at the beginning as well. Make sure the spices complement the dish you are serving the rice with.
- Salt, Pepper, and Butter- Once your converted rice is done cooking, adding a tablespoon of butter and a little salt and pepper makes it taste AMAZING! You could use olive oil instead of butter.
- Soy Sauce- drizzle a little on top of your cooked rice for an Asian flavor.
Frequently Asked Questions about Cooking Parboiled Rice
2:1, or in other words, 2 cups water to one cup rice.
On the stove, one cup of parboiled rice takes about 25 minutes. Because stove top temps and pots can be different, the cooking time for you may be a bit longer or shorter. If you are cooking more than one cup it may also take longer.
The purpose of soaking any type of grain (or bean) before cooking is to speed up the cooking time. Since parboiled rice already has a faster cooking time, pre-soaking is unnecessary.
Parboiled rice does have a different cook time than regular white rice (it's a little bit longer) but otherwise cooks in the same way. All it needs is some time simmering in hot water to become soft. You can make parboiled rice on the stove, in the Instant Pot, in a rice cooker, or in a microwave oven.
Yes, parboiled rice is healthier because it has been partially cooked in its husk. This means it contains more fiber, protein, and vitamins. Parboiled rice also has less of an effect on blood sugar, making it a better choice for people who have diabetes.
Parboiled rice can be made on the stove, in a rice cooker or an Instant Pot.
No, parboiled rice is not the same as instant rice. While they are both partially pre-cooked, they are processed differently and behave differently when cooked.
Parboiled Rice is pre-steamed in it's husk for nutrition and structural purposes. It holds its shape well and has a firmer texture. It takes about 20-25 mins to cook.
Instant Rice is fully cooked and then dehydrated. It reheats quickly in 5-10 minutes and is very soft. It can easily become mushy if overcooked.
If you're aiming for texture and flavor, go with parboiled. If you're in a serious time crunch, instant rice can work-but it's not a one-to-one substitute.
More Parboiled Rice Resources
Best Ways Use with Parboiled Rice
These are my favorite dishes to serve with cooked parboiled rice:
Also, check out these from around the web:
Parboiled Rice Pilaf from the New York Times
Conclusion
I hope this stove-top parboiled rice tutorial was helpful to you! Try it in a stir-fry, casserole, or rice bowl and let me know your favorite use in the comments!
Thanks for reading! Help me out by giving this recipe a rating!
✌️ Ems
Recipe
Stove-Top Parboiled Rice
Ingredients
- 1 cup parboiled rice
- 2 cups water
- pinch of salt (Optional)
Instructions
- Start by bringing 2 cups of water to a boil in a 3-quart saucepan over medium-high heat.
- While the water gets hot, rinse your uncooked rice in cold water under the tap. This removes any extra starch or dust that has built up during storage.
- Place 1 cup of rice and salt in the boiling water. Turn to low and cover with a lid. Simmer for 20-25* minutes or until all the water is absorbed.
- When the water is absorbed, your perfect rice is ready to be served. Enjoy!
Christy
Thank you
Krish
I use parboiled rice all the time. The brands do not matter. I use a rice cooker.
I use three and a half cup of water for two ( same cups of rice.
In some restaurants they use a tiy bit of safron to add color to the cooked rice.. Safro is expensive so I came up with my own idea. Heat some butter in a pan. Add half a teaspoon of ground tumeric and mix. Do not let it burn. Swirl the hot mixed liquid on the cooked rice as soon as it is cooked, Turn the rice a bit and serve. You will have touch of yellow on your rice
Emily
That's a really great idea. Thanks for sharing!
Kyle
Turned out great. Thanks
Randall
Turned out great.