A few weeks ago, I bought a bag of parboiled rice. I do not know what it was then but was eager to try it out because of the price. A kilogram of jasmine rice from the Asian grocery store costs two times more.
As I always do with unfamiliar subjects, I did some on-line research to gather necessary information. To my surprise, parboiled rice are actually more nutritious than the usual white rice I consume.
Yesterday, I cooked this atypical rice in my steamer. At the end of the cooking process, I found that the water was not entirely absorbed by the rice kennels. Despite the harder texture, the rice actually tasted sort of familiar to me. Maybe I have eaten this at the university cafeteria a long time ago?!
Next time, I shall cook this rice in a pot on the stove-top. And I will probably cook it a bit longer than the typical 20 minutes. I might even pre-soak the rice as suggested by some websites. Cooking experiments, I never get tired of them…