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Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir , 'to boil thoroughly' but by mistaken association with "part", it has acquired its current meaning.
Parboiled rice Woman preparing parboiled rice in Nigeria Prepared parboiled rice. Parboiled rice, also called converted rice, easy-cook rice, [1] sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been partially boiled in the husk.
parboiling. Also called leaching. Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food in boiling water only until it begins to soften, removing the food before it is fully cooked. The cooking is then often finished by a different method, such as braising or grilling.
Parboil potatoes (about 10-13 minutes), then stir in the corn for one remaining minute. Drain. In a separate small bowl, combine melted butter, garlic and Old Bay seasoning.
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How to Blanch Broccoli. Before blanching broccoli, you'll need to cut it into florets. From there, you can blanch the vegetable using boiling water or steam. The method you choose depends on your ...
Parcooking is the technique of partially cooking foods so that they can be finished later. [1] This technique allows foods to be prepared ahead of time, and quickly heated prior to serving.
Cooked rice refers to rice that has been cooked either by steaming or boiling.The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.