Converted Rice

Converted Rice
© Denzil Green

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 for Converted Rice

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 for Converted Rice

Same as for white rice.

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