Parboiled Rice 1000 g

Parboiled rice is the rice type specifically steam-treated before being ground.

Steaming was developed in the USA more than 50 years ago. The US military men were the idea generators of such a rice treatment process as parboiled rice is easy to cook and it retains its properties and taste after heating.

Due to steaming almost all vitamins and mineral elements come from grain capsules into grains themselves!

What is crucial that parboiled rice is always crumbly and whole without losing its properties even being reheated.



ok_2020 Up To 80% of Rice Nutrients Retained
Being parboiled up to 80% of vitamins and mineral elements contained in a rice capsule are retained in parboiled rice grains. As compared with other ground rice sorts it is much useful.

ok_2020Parboiled Rice Is Always White, Crumbly and Whole
Steaming has an impact on a kernel's starch; therefore, being cooked parboiled rice does not stick, is crumbly and retains its shape even if reheated.
After cooking the parboiled rice amber colour disappears and becomes such snow-white as white ground rice.

ok_2020Parboiled Rice Is Economy-Sized in Use

Due to a special steam treatment TM Zhmenka Parboiled Rice being cooked absorbs a considerable amount of liquid. As a result, There is two times more garnishes can be cooked of parboiled rice than of ordinary rice. That makes its consumption much economical.

maximum-benefit Maximum useful elements retained in TM Zhmenka Parboiled Rice

Careful parboiled rice production technology allows of retaining all the benefit of parboiled, namely, lots of useful elements:

  • 20% of vitamin PP
  • 23% of phosphorus
  • 12% of magnesium
non-GMO-50-na-50GMO free
TM Zhmenka parboiled rice is grown without applying GMO elements.

kontrolEach-stage production quality control
TM Zhmenka's own production provides with the quality control at the every parboiled rice production stage.


The natural complex of nutritious elements is retained in TM Zhmenka parboiled rice:

Nutrition facts and calories for 100g of
parboiled rice:

For 100g

For 100 g

Calories 341 кcal 17,1 %
(Energy Value)


17,1 %

Proteins 7,3 g
14,6 %
Fats 0,2 g
0,3 %
Carbohydrates 75,4 g
27,9 %
Dietary fiber 1,2 g
4,8 %
Natural content of vitamins and mineral elements in parboiled rice:

For 100g

% of RDN**

В1 0,35 mg
25,0 %
В3 3,40 mg
1,7 %
3,53 mg
19,6 %
Magnesium 35,5 mg
11,6 %
Phosphorus 181,4 mg
22,7 %
Iron 0,6 mg
3,4 %
Zinc 1,0 mg
6,8 %

 * GDA — approximate measure of the recommended nutritious elements daily norm of 2000 kcal diet per one adult.
** Recommended Daily Norn according to the EU Directive 90/496/EEC.

What you can cook

Parboiled rice is good for different dishes: various garnishes, pilaf, salads, and vegetable mix.

How to cook

To cook TM Zhmenka parboiled rice you need:

SoakTo pour rice into boiling water by proportion 1:2

saltTo make it boil and salt to taste

boilTo boil on small fire under a lid for 20-25 min