from Wiktionary, Creative Commons Attribution/Share-Alike License

  • v. Simple past tense and past participle of parboil.
  • adj. partially boiled


Sorry, no etymologies found.


  • The only ingredient listed is whole - grain parboiled brown rice.

    Is that right? Uncle Ben's whole-grain white rice is really brown?

  • Loved the idea of parboiled brown rice, as it is the only rice I use.

    Watch Out, White Rice - Bitten Blog -

  • All you really need for a good rösti, however, is some firm potatoes, parboiled to give a soft, melting interior, and fried in plenty of hot butter and goose fat until crisp, and a few mountains to climb to work up an appetite.

    How to cook the perfect rösti

  • The individual strands of waxy potato, meanwhile, retain their shape better once made into a cake, and the finished röstis have a crunchier texture, even when made from parboiled potatoes, which sets them apart from ordinary potato cakes.

    How to cook the perfect rösti

  • The floury versions are deliciously fluffy and well browned, but, when parboiled, more like a mashed potato cake than a rösti.

    How to cook the perfect rösti

  • They have a parboiled appearance, are afflicted with hang-nails, while the nails are broken and discoloured, and the edges of the quick seem to be assuming a fungoid sort of growth.

    Chapter 11

  • "Number 14 (Up Country, 2002, etc.) from the master of the parboiled potboiler, in which an intrepid cop single-handedly staves off Armageddon."

    Wild Fire by Nelson DeMille: Book summary

  • But in Lebanon, especially in the villages, people still make it with bulgur, cracked parboiled wheat.

    Day of Honey

  • They also liked cracked, parboiled, and roasted grains very similar to modern-day bulgur and freekeh.

    Day of Honey

  • * When Arab home cooks make freekeh, they almost always use roasted green wheat that has been parboiled and cracked—not the roasted whole green wheat berries often labeled as “freekeh” in the U.S. This recipe requires the cracked kind.

    Day of Honey


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  • Now I want some peas and rice.

    Pro: You're lucky. I had a roommate once who could cook perfect rice. That was pretty good. But perfect risotto... *kisses fingers*

    September 25, 2009

  • Chained_bear, I have the same problem. The only rice I can cook is jasmine rice. But my S.O. is a master of risotto, so, it could be worse. :)

    September 25, 2009

  • I like my rice rather hard. I cook it only until it’s reasonably soft—or at least what I call reasonably soft—then pour it through a sieve to get rid of the hot water and quickly refresh it with cold water. Then I put the rice back into the pot and on the (switched off but still hot) cooking plate to get it dry and keep it warm while making sure it doesn’t scorch.

    Tastes yummy that way. :-)

    September 25, 2009

  • Listen: I have never, ever been able to cook rice properly so that it comes out fluffy and nice. I can cook almost anything else, but rice just refuses to behave and mocks me relentlessly with its gloppy starchy goodness (especially when mixed with peas).

    This is not really relevant to the parboiled vs. not parboiled argument, but I just have to stand up and represent for America's ears.

    September 25, 2009

  • So parboiled is actually ma-boiled?

    I thought it was corn that had ears.

    September 25, 2009

  • my mother's favourite, ie. the choice of one brought up in a region where rice is very rarely consumed :(

    I don't know when the 'rice is hard to cook' myth began, but it is holding America by the ears.

    September 25, 2009

  • The worst form of rice available at one's grocer.

    September 24, 2009