Parboiled whole long-grain rice

Parboiled whole rice is rich in flavor and nutritional value, while remaining perfectly non-sticky. This long-grain rice makes it easy to prepare all your appetizers, main dishes, and indulgent desserts.

What is parboiled whole rice?

Parboiled rice is a product that undergoes a specific transformation process, making it non-sticky during cooking. This process does not affect the superior quality of exceptional rice varieties such as Camargue PGI (Protected Geographical Indication) rice.

A high-quality whole rice can thus be parboiled to simplify cooking. The parboiling process occurs before the husking step, meaning this operation is carried out on paddy rice.

How is parboiled whole rice made from paddy rice?

As part of the Camargue PGI (Protected Geographical Indication), all steps from the harvesting of paddy rice to milling, including parboiling, are carried out within the designated geographic area.

Parboiling is optional, but if it is done, it takes place very early in the production process. It follows the harvest, drying, and sorting of the paddy rice grains.

"Paddy" refers to raw rice grains, the product as it is harvested. This grain cannot be consumed in its raw form; it must be removed from its protective husks.

The first husk is the hull. Once removed, whole rice is obtained, as long as the second layer is retained. This is the brown layer, also known as the bran, which gives whole rice its natural color.

What are the recipes using parboiled whole rice?

Parboiled whole rice can be used to make stuffing: stuffed peppers, stuffed turkey, and more. It can also be served as a side dish or serve as the base for a vegetarian dish by adding some spices and mixing it with tomatoes, onions, and chopped garlic.