Parboiled long-grain rice

Goes through a specific parboiling process before being hulled and milled

This process involves steaming the raw rice, which allows nutrients from the husk to be absorbed into the grain, resulting in rice that retains more vitamins and minerals compared to regular white rice.

The grain remains separate and firm after cooking, making it ideal for preparing various dishes, and it has a richer flavor compared to regular white rice.

Its firm texture is suitable for:

• Side dishes: alongside various meat, fish, and vegetable dishes. Its firm structure makes it suitable for all kinds of sauces

• Pilafs: which require the rice to be fluffy and not sticky

• Risotto: although risotto is traditionally made with rice that has a higher ability to absorb liquid, parboiled rice can also be a good choice. The rice will retain its firm texture, and combined with rich broth and spices, it provides an excellent balance between creamy texture and firmness of the grain

• Asian dishes and stir-fry: ideal for preparing dishes in a wok as it does not stick and retains its shape. It can be used in various dishes like fried rice, where the rice is stir-fried with vegetables, meat, or tofu and spices

• Salads: for preparing cold salads with vegetables, nuts, fruits, and spices