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 is partial cooking of rice to gelatinise the starch and harden the endosperm, making it translucent. There is also a slight change in flavour which some people prefer. The toughening ...

About 300 women in the Upper West Region have benefited from a skilled enhancement in rice parboiling to enable them add value to their processed rice in order to improve on the market value of their ...

We encourage you to republish this article online and in print, it’s free under our creative commons attribution license, but please follow some simple guidelines: You have to credit our authors. You ...

The way you prepare your rice may help regulate the arsenic content in it Rice is one of the most widely consumed grains around the world. But it has been shrouded in a lot of controversies lately.

With different varieties of rice in the marketplace at your disposal, you might be wondering which one offers the most value for your money. In terms of health benefits, there are many reasons to ...

There are countless varieties of rice worldwide. FITBOOK examined seven very common types in terms of their nutritional content. Photo: Getty Images / Liudmila Chernetska Basmati, wild rice, ...

PARBOILING is partial cooking of rice to gelatinise the starch and harden the endosperm, making it translucent. There is also a slight change in flavour which some people prefer. The toughening ...

We encourage you to republish this article online and in print, it’s free under our creative commons attribution license, but please follow some simple guidelines: You have to credit our authors. You ...