Parboiled Rice
The world wide fame achieved by Parboiled rice is due to the several advantages deriving from the special processing – known as “parboiling” – that rice grains undergo. Parboiling is a “precooking” stage that modifies the crystalline structure of starch thus letting salts, proteins and vitamins pass from the grain surface to its centre. This gives the rice its distinctive capacity not to overcook and to have well separate grains. These features make it especially suitable for rice salads and cold dishes. Parboiled rice is also suitable for preparing pilaf rice and timbales, since it absorbs less fats during the cooking thus resulting in high digestibility.
Possible packaging
Cellophane
1-2-5 kg
Vacuum-packed box
0.5 kg
Vacuum-packed box
1 kg
Modified atmosphere packaging
0.5 kg
Our recipes: Pilaf rice with crab meat
Ingredients: 400g Parboiled rice, 8 dl stock, 3 spoonfuls of butter, 200g mushrooms, 2 shallots, 2 spoons of tomato concentrate, one can of crab meat, 250g liquid cream, 2 egg-yolks, a few chopped chive and tarragon, little oil, salt and pepper
Preparation method
Clean the mushrooms and cut them into slices. Melt a spoonful of butter in a pan and cook mushrooms on a high flame for 5 minutes. Clean, wash and chop the shallots, and add them together with the tomato concentrate. Cook on a low flame for few minutes. Remove the pan from the flame when the mixture is still tender and keep it warm.
Crumble the crab meat (make sure there is no cartilage) and add to the mixture. Put the remaining butter into a saucepan and melt it; add the rice, wait for it to get the flavour and pour the stock. Bring to the boil again, cover the saucepan and cook for approximately 12 minutes. After the rice absorbs the stock completely, pour it into an oiled mould and press it so that it takes the shape of the mould.
Put the pan with the mushrooms on the flame again and add the cream little by little. Add salt and pepper and bring to a simmer. Remove from the flame. Beat the egg-yolks in a cup, add little salt and add them to the mushroom sauce mixing fast. Flavour adding chive and tarragon.
Take the rice out of the mould on a serving dish and pour the prepared sauce. Serve immediately.
