An ancient grain, rice has been a food staple for centuries. After harvesting, the grains are processed according to marketing and preparation specifications. The outer hull is removed for brown rice and the outer hull and bran for white rice, sacrificing some nutrients in the process. Parboiling, or precooking, is done before the hulls are removed, returning some of those nutrients to the endosperm, or the soft white insides of the rice grains. This results in a firmer, less sticky rice that cooks in shorter time. You can cook parboiled rice on a stove top or in a cooker designed for that purpose.
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Measure the correct amount of water and add it to the saucepan. Add the butter and salt if desired.
Place the saucepan on a burner set to high heat and bring it to a rolling boil. Add the rice to the saucepan when the water reaches a full boil, and give it a good stir. Cover and reduce the heat to medium-low.
Cook the rice for 15 to 20 minutes or until a single grain is soft enough to bite through but still holds its firm shape. Fluff the rice lightly with the fork before serving.
Rice Cooker or Steamer
Follow the manufacturer's directions to cook the parboiled rice in a cooker or steamer, which generally advise to add the ingredients all at once before turning on the vessel.
Add the water and rice to the cooker, along with butter and salt, if desired.
Cover the cooker and turn it on. Fluff the cooked rice lightly with a fork before serving.