Talk:Parboiled rice
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Origin reference
editno reference to why it might have originated in the persian gulf.
Less needed to cook?
editA preparation section would be helpful. 69.22.242.15 (talk) 16:15, 1 January 2016 (UTC)
Variation in arsenic and nutritional levels between different parboiling methods
editThe 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)
history
editoldest 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)
Bacillus cereus
editIn 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)
Cooking time
editThe 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)