Talk:Parboiled rice

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Origin reference

no reference to why it might have originated in the persian gulf.

Less needed to cook?

A preparation section would be helpful. 69.22.242.15 (talk) 16:15, 1 January 2016 (UTC)[reply]

Variation in arsenic and nutritional levels between different parboiling methods

The article mentions that parboiling increases the nutritional content of rice. A study featured on Phys.org seems to suggest that parboiling also increases the levels of inorganic arsenic. I'm leaving the link to the article here for anyone else to pick up and merge the information into the wiki article: https://phys.org/news/2019-04-parboiling-method-inorganic-arsenic-rice.html --MagnusOxlund (talk) 13:27, 14 January 2020 (UTC)[reply]

history

oldest known brand of commercial converted rice? If it's by the maker of what was formerly known as Ben's, link to that article. 100.15.127.199 (talk) 20:30, 17 October 2021 (UTC)[reply]

Bacillus cereus

In the Nutrition section, it would be interesting/informative to know if this process reduces or increases the risks of Bacillus cereus contamination that is mentioned in Rice#Bacillus_cereus? 45.72.234.127 (talk) 02:14, 21 June 2022 (UTC)[reply]

Cooking time

The article states, without giving a reference, that parboiled rice takes less time to cook. It actually takes more time. Only puffed "instant" rice takes less time but that is another different process 2800:A4:3AB:2C00:9096:6828:9F1A:20C9 (talk) 20:18, 24 June 2024 (UTC)[reply]