Converted rice, commonly known as parboiled rice, is rice that has been partially boiled in its husk before milling. This special process helps transfer nutrients from the outer bran into the grain, resulting in improved nutritional value compared to regular white rice.
Converted rice has a pale golden color and a firm texture. When cooked, the grains stay fluffy, separate, and non-sticky, making it ideal for dishes such as pilafs, biryanis, fried rice, and institutional cooking. It also has better resistance to overcooking and a lower glycemic response, making it a reliable and nutritious rice option.