Pampa Long Grain Parboiled Rice

parboiled rice isn’t actually a different type of grain, but rather, it gets its name and different flavor from the process of partially boiling it in its husk. Why? Originally it was done to make the rice easier to process by hand, however, nowadays it helps to save more of the original vitamins and minerals found in rice, without the long cook time of whole grains. And, although it might sound like it, this rice is not pre cooked. 

When rice is harvested, the inedible hull is removed which produces whole grain brown rice, if the bran layer is also removed, that makes white rice. The process of parboiling rice begins even before the hull is removed, which ultimately makes it a happy medium between white and brown rice.