The parboiled rice is the result of a process called parboilization. In practice, the raw rice is washed with hot water; steam-cooked, dried with hot air and husked (the external coating is removed). Thanks to this method, which was invented in the Far East in ancient times, the grains turn yellow and, above all, they do not become overcooked, staying whole and well separated, and retaining mineral salts and vitamins. Its crystalline grain makes it suitable for risottos and salads. 1.1 lb. Imported.