Rice is one of the most consumed grains on our planet and more than 50% of the world’s population relies on rice as its staple food. Of the many popular varieties of rice eaten globally, one is parboiled super sela rice. 

Parboiled super sela rice is a refined version of rice that is partly cooked. Parboiling is done through 3 stages — soaking, steaming, and drying. The rice that has been parboiled makes it easier to clear away the husk before eating.

Unlike most white rice that is processed by removing the hull, the parboiled rice variety retains the hull and is hydrated and steamed during its processing. This allows the grains to retain the nutrients provided by the bran layer. 

When the rice gets steamed, the vitamins and minerals transfer from the bran to the rice kernel. Parboiling super sela rice improves its texture, makes it fluffier and less sticky, increases its shelf life, and provides numerous health benefits. 

Parboiled super sela rice is higher in fiber than the most consumed white rice. One cup of parboiled super sela rice satiates 4% to 6% of our daily fiber need. 

This same amount of parboiled rice provides 41 grams of carbohydrates. Moreover, the carbohydrate contents in parboiled super sela rice do not cause a rise in the blood sugar level.

Parboiled super sela rice is a great source of B vitamins- niacin and thiamine. When combined, these B vitamins digest the sugar and convert the carbohydrate into energy. B vitamins in parboiled rice also help form hormones and neurotransmitters. Folate (Vitamin B9) in parboiled super sela rice helps our body metabolize nucleic acid and amino acids. 

Due to the presence of folate in parboiled rice, eating this rice daily ensures that homocysteine levels in our body stay normal, thereby lowering the risk of cardiovascular diseases. A cup of parboiled super sela rice contains more than 200 micrograms of folate.

The starch content in parboiled super sela rice functions as a prebiotic, which means it functions as a fertilizer in your stomach, supporting the growth of beneficial bacteria. Therefore, consuming parboiled super sela rice can be incredibly helpful in keeping your gut healthy.

Drying reduces grain moisture content to a safe level for storage. The significance of drying as a post-harvest process cannot be overstated. It serves as the first line of defense against the deterioration of the rice crop, making it the most critical operation after harvesting. Proper drying not only preserves the rice for future use but also ensures that its nutritional value, texture, and flavor are maintained.

Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process , improves its nutritional profile, and changes its texture. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is nutritionally similar to brown rice. The process of parboiling itself, however, is more than two thousand years old and believed to have originated in the Persian Gulf.

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