Food scientists at the Arkansas Agricultural Experiment Station have developed a new parboiling process that reduces water use up to 75% and improves nutrient content in rice. Annegret Jannasch, a ...

PARBOILING is partial cooking of rice to gelatinise the starch and harden the endosperm, making it translucent. There is also a slight change in flavour which some people prefer. The toughening ...

This research documents the results of the piloting of an innovative technology with a limited-water fortification parboiling method developed by the University of Arkansas with eleven women rice ...

Contamination of rice with arsenic is a major problem in some regions of the world with high rice consumption. Now, researchers have found a way to reduce inorganic arsenic in rice by modifying ...

In central Benin, the emergence of parboiled rice production is reviving rural communes, preventing their relegation to a bygone era An economic opportunity being seized by many women through the ...