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The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as
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by using steam. This steam also partially boils the rice while dehusking. This process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in the districts of
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in that one does not cool the items using cold water or ice after removing them from the boiling water.
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318:"parboil – Origin and meaning of parboil by Online Etymology Dictionary"
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376:(in Italian). Ministero della Salute and Regione Lombardia. p. 21
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AA.VV. (2012). "Informazioni utili". In
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as the first step in cooking. The word is from the Old French
19:"Parboiled" redirects here. For the Java parsing library, see
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article about preparation methods for food and drink is a
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I funghi: guida alla prevenzione delle intossicazioni
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136:Parboiling nectarines to remove their skin
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263:are also accustomed to parboiling rice.
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16:Partial cooking of food in boiling water
23:. For the town in West Lancashire, see
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198:. Parboiling differs from
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343:"parboil – Wiktionary"
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1059:expanding it
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378:. Retrieved
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350:. Retrieved
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325:. Retrieved
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180:honey fungus
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69:"Parboiling"
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52:Please help
47:verification
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1025:WikiProject
965:Food safety
853:Slow cooker
838:Microwaving
731:Stir frying
716:Deep frying
510:Charbroiler
380:13 November
281:Food portal
254:West Africa
246:West Bengal
196:stir-frying
178:Parboiling
157:parbouillir
110:August 2011
1098:Categories
899:Fermenting
833:Air frying
782:Barbecuing
721:Pan frying
701:Blackening
628:Smothering
572:Parboiling
525:Rotisserie
472:Convection
446:Conduction
424:techniques
305:References
299:Parcooking
238:Tamil Nadu
141:Parboiling
80:newspapers
807:Fricassee
797:Deglazing
689:High heat
682:Fat-based
659:Sous-vide
618:Simmering
582:Reduction
567:Decoction
557:Blanching
550:High heat
503:Radiation
294:Parbaking
289:Blanching
230:Karnataka
200:blanching
1017:Cookbook
1001:Category
933:See also
909:Pickling
867:Non-heat
787:Braising
757:Sweating
745:Low heat
736:Sautéing
706:Browning
669:Steaming
633:Steeping
613:Poaching
608:Infusion
603:Creaming
598:Coddling
591:Low heat
577:Shocking
530:Toasting
494:Barbecue
352:10 April
327:10 April
267:See also
261:diaspora
256:and the
218:dehusked
192:grilling
188:braising
145:leaching
1051:cooking
1009:Commons
924:Souring
919:Salting
904:Juicing
879:Brining
696:Basting
638:Stewing
562:Boiling
489:Smoking
463:Searing
422:Cooking
149:boiling
94:scholar
25:Parbold
894:Drying
889:Curing
802:Flambé
711:Frying
479:Baking
244:, and
234:Kerala
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1049:This
914:Purée
874:Aging
374:(PDF)
250:India
242:Bihar
222:Udupi
194:, or
101:JSTOR
87:books
1055:stub
382:2018
354:2018
329:2018
224:and
153:food
143:(or
73:news
543:Wet
439:Dry
248:in
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