Monday, July 23, 2012

Parboiled Rice Salad 蒸谷米拌时蔬

Another misconception I have cleared up recently - is that parboiled rice is not nutritious. In fact, if you really prefer white rice to brown rice, parboiled rice might be another choice as the way of processing parboiled rice (where the hulled rice is hydrated and steamed) - gets the nutrients from the bran to the grain, making parboiled white rice 80% nutritionally similar to brown rice.


Another health benefit of parboiled rice is that the starch in the grains is more gelatinized (starch is pre-cooked), making it relatively more digestible. Due to the texture of "pre-cooked starch" that is less sticky, parboiled rice also makes sense for the perfect fried rice consistency as the grains don't stick that much compared to white rice (also the reason why leftover white rice is better for fried rice due to the changes of moisture and starch level when cooked rice is left overnight in the fridge).

Parboiled Rice Salad
Ingredients: 1 red bell pepper thinly sliced; broccoli stems thinly sliced; black fungus -8 -10 re-hydrated thinly sliced; generous amount of cilantro ; garlic -2 thinly sliced; 2 Bok Choy thinly chopped; drizzle olive oil, salt, pepper, cooked parboiled rice

Directions: Steam veggie mixture - red bell pepper, broccoli, black fungus, Bok Choy, cilantro, garlic, olive oil,  for about 8-minues, toss with cooked parboiled rice.


Sharing with Hearth and Soul and sharing this rice salad with Souper Sunday


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