Parboiled rice gets its name from the process of partially precooking the rice within its inedible husk, making it easier to process afterwards. It has golden tone and gentle texture.
Cooking instructions: fill the saucepan with 1 l of water and submerge 1 boiling bag of rice. Bring water to a boil and boil for 15 minutes over medium heat. Carefully remove the bag from water, cut it open, and remove the rice from the bag immediately.