Dinesh's photos with the keyword: Rice

Since antiquity the meals are served on Banana leaves

Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand and improves its nutritional profile. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice. The meaning of parboiled rice, as the name implies, is rice that has been partially boiled, i.e. cooked (Bhattacharya, 2004). Parboiled rice originated in ancient India and, nowadays, is applied to one-quarter of the world's paddy produce (Kar et al., 1999). www.sciencedirect.com/topics/food-science/parboiling The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels.