Wholesome alternative
DESPITE the healthy goodness of brown rice, it is not often liked by consumers who find it difficult to cook and eat because of its layer of bran.
Once this layer is removed, rice becomes pure starch and all other key nutrients such as vitamins, minerals, phytonutrients, proteins and natural fibre are lost.
But thanks to food processing development, brown rice goodness can be enjoyed without compromising taste for health.
Parboiled rice is a healthier variant similar to brown rice and is 80% as close in nutritional content, and yet it tastes better and cooks faster.
It is a nutritious type of rice, often milled, and processed from paddy soaked in water and heated while still in its husk until it becomes a gelatin.
It is then soaked and steamed, before being dried.
During parboiling, various water-soluble nutrients in rice bran are driven into the endosperm, especially the vitamin Bs – niacin, thiamine and riboflavin – and other minerals that are important in maintaining healthy body functions.
They dissolve and spread into the endosperm before the bran layer is removed through milling but are not totally lost.
Parboiling dissolves these watersoluble vitamins from the bran layer into the endosperm, enhancing the vitamin gradient of parboiled rice, making it a nutritious option.
This process also increases formation of Type 3 resistant starch – the type that is not digested in the stomach or small intestine, and reaches the colon intact.
Resistant starch acts as a prebiotic that stimulates beneficial bacteria in the intestines and helps maintain a healthy balance of these bacteria for good gut health.
Steaming alters the nature of starch, resulting in transparent grains that are less sticky and improving cooking quality.
Another health benefit of parboiled rice is that the starch becomes more gelatinised, making it easily digestible.
Those who eat brown rice would agree that it takes more time to digest compared to white rice, as brown rice starch is not easily broken down. Parboiling pre-cooks the starch, making it easier to digest.
Polished white rice also raises blood sugar levels rapidly as it converts to sugar faster, making it a high GI (Glycemic Index) food.
GI index is the scale that measures how quickly the body turns food into sugar.
A high GI index means that food converts to sugar quickly after a meal, leading to a spike in blood sugar and unhealthy for diabetics in the long run.
Parboiled rice, on the other hand, has a lower GI index, making it a better option for diabetics.
And as lower GI food keeps the body full longer, it also helps those who are watching their waistline.
Jati 100% Sorted Parboiled Rice is one of Jati’s range of healthy rice-based products that are certified halal and ISO-compliant.
Made with the highest quality paddy, much of the nutrients in the grain are retained during processing. As it is easier to cook, this rice is one of the healthier choices.
Jati 100% Sorted Parboiled Rice packs come in 5kg and 10kg.
It can be cooked and served just like white or brown rice, or according to one’s own preference or recipe.
Jati has won the BrandLaureate Best Brand Award, Superbrands Malaysia Award, Reader Digest Trusted Brand award, all widely recognised and highly respected by consumers.
It is available in most major retailers, supermarkets and hypermarkets.
For more information, visit www.malaysiarice.com or call the toll-free line 1800 88 RICE.