I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 298/524 (from Julie's count)...but really 659

Tuesday, September 22, 2015

PATENTED PARBOILED RICE

[This recipe is not in French and therefore has no English equivalent to place in brackets]...

...and it comes at the end of the section on rice along with the Packaged Precooked Rice

...and it's funny...but I never buy the boxes of rice...and so I thought they were all sort of the same...so it was interesting to find out that this patented Parboiled Rice actually has more nutrients than white rice...80% of the nutrients in brown rice...

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France....from wikipedia...

...I was also surprised that Julia says that it may call for more liquid and a longer cooking time than regular rice...
...there's really nothing to it...
...just add the rice...
...and the water...
...and cook...don't remove the lid...just like in Julia's regular steamed rice...
...then fluff and you're done...

...hop over to Affectioknit to see what we did this fluffy and separate converted rice...

No Substitutions

Recipe here: Mastering the Art of French Cooking p. 534.