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Converted rice is made by soaking whole, unhusked grains of rice in water, then steaming them. This causes much of the nutrition and the taste from the bran and husk to go into the grain. Then, it is dried, and husked.

Though it is beige in colour, it tastes like white rice, so can be useful in trying to sneak a bit more nutrition onto the plates of children who curl up their nose at Brown Rice because it has taste. It will cook up a bit more toothsome than white rice, and because it has less starch than white rice, a bit more fluffy.

Cooking Tips
Converted Rice takes a few minutes more to cook, and can absorb more liquid, than white rice.

Into 2 cups (16 oz / 745 ml) salted boiling water, pour 1 cup (11 oz / 300g) of converted rice. Boil uncovered until the water just barely covers all the rice - about 10 minutes. Reduce to a simmer, and cook for another 15 minutes.

Equivalents
Same as for white rice.

Other entries for: Rice

Brown Rice, Converted Rice, Cream of Rice, Instant Rice, Long-Grain Rice, Medium-Grain Rice, Paella Rice, Rice Milk, Rice, Risotto Rice, Short-Grain Rice, White Rice, Wild Rice

Other entries for:

Grains
Amaranth, Barley, Buckwheat, Cereals, Corn, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat