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Add 1 part parboiled rice. When the water comes to a boil, add your rice to the pot. Give it a quick stir so the rice is evenly distributed.[4]
If you soaked the rice, remember to drain it through a fine sieve before adding it to the boiling water. Add soaked rice slowly to the boiling water to avoid splashing. It will have absorbed some of the water, so it'll be a little heavier than rice that hasn't been soaked.OLAM MILL NIGERIA

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✅MILAN GOLD =17,500
✅MAMA GOLD =20,000
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✅RISING SUN =21,200
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✅MAMA PRIDE = #19,500
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✅ ANAMBRA RICE = #16,000
✅ OLAM RICE = #20,500
✅MILLED RICE = #14, 500
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✅ FALCON RICE = #16,000
✅ EBONYI RICE = #15,000
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✅LABANA RICE = #15,500
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--MAMA GOLD = #20,000
etc. NOTE : THERE MIGHT BE A CHANGE IN PRICE BECAUSE OF MARKET INSTABILITY . "ONE THOUSAND NAIRA IS FOR DELIVERY FEE TO ANY STATE IN NIGERIA . "
serious serious buyers should contact. 07046459896 . FOR MORE INFORMATION. Thank you...There are many varieties of rice. But Nigerians love to eat the long grain white rice which is firm in nature. This variety of rice contains a lot of carbohydrates, up to 80 grams per 100 grams of cooked rice. To reduce this high amount of carbohydrates, it is normal practice to parboil the long grain rice again. 'Again' because apparently, the long grain rice we eat already comes parboiled.
Parboiling rice involves pre-cooking the rice in water and rinsing it in cold water before the main cooking. This pre-cooking ensures that your Jollof Rice does not burn before it is done, thereby eliminating the cardboard taste associated with undone Jollof Rice.
Some people say they don't want to lose all the nutrients in the rice to parboiling but I'll rather get those trace amounts of nutrients elsewhere than end up with burnt, soggy and not-well-cooked rice.White rice here refers to rice cooked without any additional ingredient. Salt may be added and that's it. White rice is usually a staple eaten with some kind of sauce or stew.
To parboil rice for the purpose of preparing white rice, you want to boil it for a short period of time. You get the chance to add more water as you cook white rice because it will not burn. If you prefer to remove more carbohydrates, you may want to pre-cook it for much longer. To parboil the rice, follow these steps.Wash the rice in cold water (optional) and place in a pot.
Add some water, about twice the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook for more 5 minutes.
Pour the contents of the pot in a sieve.
Place the sieve (with the rice) in a bowl of cold water.
Rince the rice and change the water if necessary.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againWash the rice in cold water (optional) and place in a pot.
Add some water, about 4 times the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook till the rice is rubbery. One way to check this is to bite into a grain of the rice being parboiled. If the rice is hard to the bite or even makes a sound when you bite, it is not yet OK to rinse it. If you pinch it between your thumb and first finger and it practically melts, then it is over-parboiled. Somewhere between the first description and the second is the point where you want to put the rice down and cool it.
Sounds confusing? No … With experience, you will be more confident in determining the best time. You can also watch the video below to see how it is done.

Pour the contents of the pot in a sieve.
Cool down the rice rapidly by dipping the sieve in cold water, changing water often till the rice is cold.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againSoak the rice for 30 minutes to reduce cooking time and boost flavor. If you’d like, pour enough warm water over your rice to cover it 1 to 2 inches (2.5 to 5.1 cm). Soak the rice for 20 to 30 minutes, then pour the rice through a fine sieve to drain the water.[2]
Soaking is optional, but it will reduce your cooking time by about 20 percent. Shorter cooking time will result in more flavorful rice.Bring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. If, for instance, you’re cooking 1 cup (240 mL) of rice, use 2 cups (470 mL) of water. Pour the water into a medium pot, add a pinch of salt, then bring it to a boil over medium-high heat.[3]
If you want to make 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Divide those measurements in half to make 2 servings or multiply them by 2 to make 8 servings. Just stick to the 2 parts water to 1 part rice ratio.Add 1 part parboiled rice. When the water comes to a boil, add your rice to the pot. Give it a quick stir so the rice is evenly distributed.[4]
If you soaked the rice, remember to drain it through a fine sieve before adding it to the boiling water. Add soaked rice slowly to the boiling water to avoid splashing. It will have absorbed some of the water, so it'll be a little heavier than rice that hasn't been soaked. parboiled rice for up to 45 minutes. Stir the rice, reduce the heat to a simmer, and cover the pot. While American-style converted rice is precooked, other parboiled varieties actually need to be cooked longer than regular white rice.[6] These varieties need to be cooked for around 45 minutes.[7]
If you soaked the rice, check it after about 35 minutes.
If you’re not sure which product you have, check its cooking instructionsCombine water, parboiled rice, and salt in a microwave-safe container. Use a ratio of 2 parts water to 1 part rice, and add a pinch of salt. Stir the ingredients together in a microwave-safe container. You'll need to cover the rice while it cooks, so use a container with a lid.[9]
The rice will expand when it cooks, so make sure the uncooked rice and water fill the container less than halfway.
Use 1 cup (240 mL) of rice and 2 cups (470 mL) of water to make 4 servings. Stick to the 2 parts water to 1 part rice ratio if you need more or less than 4 servings.
Presoaking isn't necessary but, if you'd like, you could soak the rice in warm water for 15 minutes to reduce cooking time.Bring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. Bring the water and a pinch of salt to boil in a pot over medium-high heat.[17]
For 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Adjust the measurements if you need more or less rice and stick to the 2 parts water to 1 part rice ratio.Add standard white or brown rice when the water starts boiling. Give the rice a stir when you add it to the boiling water to distribute it evenly. Then reduce the heat to medium low and cover the pot.Cook white rice for 5 to 10 minutes. If your recipe calls for white rice, lower the heat and simmer it until it’s al dente, or still has a bit of a crunch.[19]
Parboiling white rice is a technique commonly used in a range of cuisines, including Nigerian and Middle Eastern cooking.The general rule is that the shorter the rice grain, the stickier the rice. Sticky doesn’t meany gummy! It just means the grains stick together more, rather than being crumbly, so they are easier to eat with chopsticks.

The longer the grain, the less sticky it is. Basmati is the least sticky rice (Indian food isn’t eaten with chopsticks short grain is the most sticky. (eg. Sushi rice is a type of short grain rice, and it has to be sticky in order for sushi rolls to stay together. You can’t make sushi rolls with basmati rice!)

Place 1 cup of rice (no rinsing!) and 1.5 cups water in a saucepan and bring to a boil over medium high – no lid;

Turn heat down to low, cover with lid, and leave for 13 minutes;

With lid still on, remove saucepan from stove and stand for 10 minutes; and

Fluff with a rice paddle, rubber spatula or fork, marvel at perfect fluffy rice! {See recipe video for a good close up!}The general rule is that the shorter the rice grain, the stickier the rice. Sticky doesn’t meany gummy! It just means the grains stick together more, rather than being crumbly, so they are easier to eat with chopsticks.

The longer the grain, the less sticky it is. Basmati is the least sticky rice (Indian food isn’t eaten with chopsticks short grain is the most sticky. (eg. Sushi rice is a type of short grain rice, and it has to be sticky in order for sushi rolls to stay together. You can’t make sushi rolls with basmati rice!)

Place 1 cup of rice (no rinsing!) and 1.5 cups water in a saucepan and bring to a boil over medium high – no lid;

Turn heat down to low, cover with lid, and leave for 13 minutes;

With lid still on, remove saucepan from stove and stand for 10 minutes; and

Fluff with a rice paddle, rubber spatula or fork, marvel at perfect fluffy rice! {See recipe video for a good close up!}