Food scientists at the Arkansas Agricultural Experiment Station have developed a new parboiling process that reduces water use up to 75% and improves nutrient content in rice. Annegret Jannasch, a ...

Parboiling rice improves its texture, increases its shelf life, and provides health benefits. Parboiled rice is higher in fiber and protein than white rice but is less nutritious than brown rice.

In this week’s Sound Bites: See what makes partially boiled rice so much healthier. Trace how long it’s been part of the Indian diet. And see how parboiling saved scores of Indian lives over a century ...