Parboiled Rice [moved from Home Cooking]
To me, this isn't really rice.. I've told wifey 69420670 times, and here we have a brand new 20lb bag of parboiled rice.
I think she likes it because it doesn't stick together. I think I hate it because it doesn't stick together.
What's the deal with this rice? Is there some way to prepare it to convert me to converted rice?
It always seems dry, more chewy, and not soft and moist and whatnot. I just feel like it's an inferior product. Am I wrong?
I like making Mexican rice, Red Beans and Rice or Jambalaya with converted rice.
The only other suggestion is to add a little more liquid when cooking converted rice.
I grew up eating rice everyday. I actually like converted rice or brown rice since it's different from regular long grain rice.
To be honest, I'd rather have bread or pasta instead of rice. I guess I've burned out on eating rice by high school.
Can't account for your wife's taste - BUT - parboiled rice is great when you forgot to precook rice for soup and just want to throw it in, or want no-fail paella, or other things where the texture isn't that important but instant cooking is. For rice - as rice - cooking it from scratch is the best for flavor, texture, mouth feel.
There are many varieties of rice, some are sticky when cooked, others cook up fluffy and well separated. None are inherently superior, though most cultures have distinct preferences. Some cultures use different types for different purposes. One way to look at parboiling is that it just adds to that variety. If you don't like it fine; others do.
I grew up on it, but I have not cooked with it in at least 20 years. I don't consider it real rice either.