What is parboiled rice, ukda chawal?

Parboiled rice, also known as converted rice, is a type of rice that has been partially boiled in its husk. The process involves soaking, steaming, and drying the rice while it's still in its outer layer. This process gelatinizes the starch in the rice grain. This process changes the texture and nutritional profile of the rice.

In Indian cooking, parboiled rice is a staple, particularly in South India. It's favored for its non-sticky texture when cooked, which makes it ideal for dishes like idli and where the rice grains need to remain separate, such as biryani, pulao, and certain types of fried rice. The parboiling process also helps the rice retain more of the vitamins and minerals (like B vitamins) that are naturally present in the rice grain, compared to regular white rice.

The use of parboiled rice extends beyond just texture. Its ability to hold its shape makes it suitable for dishes where the rice is cooked for a longer time or mixed with a lot of spices and sauces. It's a versatile ingredient in Indian cuisine, contributing to both the taste and the nutritional value of a wide array of traditional recipes.

Also Known as

Parboiled rice, ukda chawal

How to select parboiled rice, ukda chawal

• Parboiled rice is available prepackaged as well as in bulk containers.

• If purchasing pre-packaged parboiled rice, check the "use-by" date on the package since rice, owing to its natural oils, has the potential to become rancid if kept too long.

• Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the parboiled rice are covered and that the store has a good product turnover so as to ensure maximal freshness.

• Whether purchasing parboiled rice in bulk or in a packaged container, make sure that there is no evidence of moisture or debris.

Culinary Uses of parboiled rice, ukda chawal in Indian Cooking

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South Indian Idlis using parboiled rice  

 1.      How To Make Perfect Idli Batter a 100% tried and tested idli batter recipe made hundreds of times by one of our team from South India.

2.      Idli a very popular South Indian breakfast which is also a favourite Mumbai Street Food.

idli recipe | idli batter recipe | South Indian style idli | soft idli |

3.      Barley Idli not without reason – this easy-to-digest and wholesome dish is perfect to have at any time of the day, for breakfast, evening snacks or dinner.

4.      Kanchipuram Idli  an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. 

South Indian dosa recipes using parboiled rice

1.      How To Make A Perfect Dosa Batter  Perfect dosas are a matter of pride, and this requires a perfect dosa batter. Two things are important while making the batter. One is the proportion of urad dal and rice. And the other one is the consistency of the batter. Though, dosa batters are readily available in the market.

2.      Sada Dosa Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, Dosas make a more indulgent breakfast compared to easy, steamed idlis.

The best part about parboiled rice is that you can make the dish as spicy or as bland as you want, without compromising on taste.

• Always wash rice between both palms in a rotary motion, instead of with one hand, to avoid the grain from breaking.

• Never clean rice after soaking. Wash well, and then soak for the required time; generally, 30 to 45 minutes will suffice.

• You can make delicious khichdi with parboiled rice. Parboiled rice, lentils, spices and seasonings are thrown into a pot or pressure cooker and cooked until the ingredients are cooked and blend well together. This makes very tasty, easy and satiating khichdi that can simply be served with papad and cucumber raita. In south India, this is called ven pongal and is generally served with coconut chutney and sambhar.

How to store parboiled rice, ukda chawal

• Since rice still features an oil-rich germ, it is more susceptible to becoming rancid. So, try and buy only monthly stocks of parboiled rice, and use it while still fresh. It is however not too perishable and can be stocked for a few months if kept dry in an airtight container away from direct sunlight.

• Cooked rice should be stored in the refrigerator and can be used for up to 3 or 4 days.

Health benefits of parboiled rice, ukda chawal

1. Parboiled Rice is also known as ukda chawal. The parboiled rice is made with the rice grain soaked, steamed and dried with the hull and finally the hull is removed. In the process of steaming water soluble B Vitamins like thiamine, riboflavin and niacin from the bran integrate into the grain, thus making parboiled rice superior to white rice. A smart option to use parboiled rice effectively would be to combine with a pulse to get a high quality protein. A cereal-pulse combo like in case of idli (parboiled rice with urad dal) would serve as a complete protein comprising of all the 9 essential amino acids that your body requires. And then to make up for the fiber, add veggies to your idli and serve it with coconut chutney. Read is white rice and parboiled rice good for you?

2. Rice is wonderful in treating diarrhoea in children.

3. Being low in fiber is extremely soothing to the digestive system.