What exactly is the parboiled banskathi rice?
Parboiled Banskathi rice is basically partially precooked banskathi rice. The intricate process of parboiling the rice entails soaking, steaming and drying of the banskathi rice still encased within its inedible outer husk. The banskathi rice itself is considered the best for regular consumption. It is premium quality non-basmati rice characterized by its sublime aroma and taste. In a country like India, the parboiled Banskathi rice plays the perfect mate to the gastronomical creations of pretty much every ethnic group.
Amazing nutritional value of Parboiled Banskathi Rice
A standard serving of parboiled banskathi rice contains comparatively lesser amount of carbohydrates and higher content of protein and fiber that exponentially enhances its nutritional value. Besides, parboiled banskathi rice also contains traces of iron and calcium.
Health benefits of parboiled banskathi rice
It is a well known fact the regular consumption of parboiled banskathi rice promotes healthier gut. It is an excellent prebiotic that boosts the growth of good bacteria in the gut that positively affects the gut making it helpful in irritable bowel syndrome and chronic constipation.
For individuals plagued by the symptoms of diabetes, this particular type of rice hardly impacts the blood sugar level making it a healthier choice. It also improves metabolism in some cases which prevents obesity.
Other health benefits of parboiled Banskathi rice includes lowered blood pressure, risks of cancer and Alzheimer’s disease. Studies have also shown marked improvement in overall skin and cardiovascular health.
Accessing the quality of parboiled banskathi rice-
The unique features of the rice grains that ensures its premium quality are-
- Size of the grains- The individual size of the grains must be between 7.3mm to 7.5mm. This is the standard measurement and an indicator of good quality.
- Shape of the grain- The parboiled banskathi rice grains can be thin and elongated as well as short and stubby. A consumer must pick the former variety as it is suitable for use in a handful of recipes like biriyani and pulao. This kind also evidently tastes better.
- Color- The grains of the rice should bear a yellowish tinge because of the parboiling.
- Naturally grown Midnapore district of west Bengal – The banskathi rice is generally grown in the lush paddy fields of West Bengal. A great quality batch of parboiled banskathi rice is grown in natural condition devoid of artificial influences.
- Prolonged Shelf life- The shelf life as declared on the packaging should be longer than the usual. The longer a batch of rice can retain its freshness on preservation the more it hints at premium quality.
- Aroma- A single whiff of a handful of parboiled banskathi rice should emanate a rich fragrance which is a qualifier for good standard.
- Disease free- The rice should be certifiably free of any blight or diseases which decrease its nutritional value.
- Taste- The thoroughly cooked rice is supposed to have a rich taste and should not feel overly chewy which is the ultimate test of its quality.