Ribe Parboiled Rice

Ribe parboiled rice, also known as "the rice that never overcooks" undergoes a hydrothermal process which, in addition to increasing the consistency of the grain, reduces its cooking time. Already known in ancient times, the parboiling process is now carried out in steel autoclaves in which the still raw rice is inserted; in contact with the steam, the nutritional values ​​present on the pericarp (the external part of the grain) migrate inside it, naturally enriching the rice with microelements. After parboiling, the rice takes on an amber yellow color and a glassy consistency. As it no longer releases starch during cooking, the grain remains well shelled, which is why it is not suitable for risotto, but it is excellent for rice salads and as a side dish for fish, meat and vegetable dishes.