Parboiled rice (rosematta/oorpel ari) is the type of rice that is commonly made in Manglaore/Udupi, Kerala, and some parts of Tamil Nadu. It is fondly known as ‘bullet rice’ in my house as each grain of rice is double the size of the regular white rice. Parboiled rice is partially precooked in its husk, which helps to retain the nutrients that would otherwise be lost during polishing. It is believed to be good for the gut health and impact blood sugar less than brown/ white rice.
Here’s a simple way of cooking parboiled rice in the cooker (pot in cooker and draining method):
- Soak about a cup of parboiled rice in water for about 15 minutes. Wash it well in several rinses of water, till the water turns clear.
- Drain and put the rise in a pot that fits into the pressure cooker. Add about 4-5 cups of water into the pot.
- Put some water into the pressure cooker and place the pot inside the cooker.
- Close the lid and let it cook for at least 6-7 whistles.
- When the pressure drops open the pressure cooker, add another two cups of hot water to the pot and stir.
- Then close the pot with a lid and tilt the pot to drain the water(use a kitchen cloth to hold the pot). You can even use clips to keep the lid on the pot.
- Once the water is drained, open the pot and fluff. Serve hot with curries.