THE RICE WHICH DOESN’T OVERCOOK

The parboiled rice is the result of a process called parboilization. In practice, the raw rice is washed with hot water, steam cooked, dried with hot hair and husked (the external coating is removed). Thanks to this method, which was invented in the far East in ancient times, the grains turn yellow and, aboveall, they do not become overcooked, staying whole and well separated, and retaining mineral salts and vitamins. Its crystalline grain makes it suitable for risottos and salads.