The Central Government has recently introduced a 20% export duty on parboiled rice. Parboiled rice, also known as converted rice, undergoes a partial pre-cooking process in its husk before further refining. The process involves soaking, steaming, drying, and husking. Parboiling enhances rice texture, extends shelf life, and offers health benefits. It retains more nutrients than traditional white rice and is higher in fiber and protein. Despite its advantages, parboiled rice is less nutritious than brown rice and requires slightly longer cooking time.
Facts/Terms for UPSC Prelims
- Parboiled Rice: Parboiled rice, also known as converted rice, undergoes a unique pre-cooking process that involves soaking, steaming, drying, and husking. This method helps retain more nutrients compared to traditional white rice, making it a healthier option.
- Husking: Husking is the removal of the outer husk from rice grains. In the context of parboiled rice, this step follows the drying process, resulting in the removal of the partially cooked husk to yield the final product.
- Thiamine: Thiamine, also known as vitamin B1, is crucial for converting food into energy and maintaining a healthy nervous system. Parboiled rice’s higher thiamine content contributes to its nutritional value.
- Niacin: Niacin, or vitamin B3, supports energy metabolism, skin health, and the function of the digestive and nervous systems. Parboiled rice’s increased niacin content compared to white rice is beneficial for overall well-being.
- Refining: Refining is the process of converting brown rice into white rice by removing the bran and germ layers. While it results in a smoother texture, it also leads to nutrient loss. Parboiled rice retains more nutrients than white rice even after refining.
