Parboiled rice is more nutritious that white rice because it is partially cooked (soaking, steaming & drying) in the husk. The hull is removed at the end of this process rather than at the beginning which strips the nutrients. This process forces the nutrients into the rice grain where the nutrients are retained. Other types of rice processing causes some of the nutrients to be lost. The increased nutritional value also changes the texture of the rice making it more starch resistant.  . Parboiled  rice may benefit gut health and have less impact on blood sugar than brown or white rice. Wholegrain Basmati rice has the lowest GI (glycemic index) of all rices.

Parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice. the parboiling process allows the rice to form similar to a gel then when cooled it hardens and becomes starch resistant.  This process makes the parboiled rice  resist digestion instead of being broken down and absorbed in your small intestine it is fermented by good bacteria in the large intestine. This allows more probiotic to flourish and create a healthy gut for digestion.

You may want to consider a parboiled rice salad. Eating leftover parboiled rice that’s chilled and then reheated may further reduce the impact on blood sugar.

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