Parboiling

Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking.

The word is from the Old French parbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired its current meaning.

Parboiling can also be used for removing poisonous[3] or foul-tasting substances from foods, and to soften vegetables before roasting them.

This type of rice is eaten in the districts of Udupi and Dakshina Kannada of Karnataka state, in the state of Kerala, and in most parts of Tamil Nadu, Bihar, and West Bengal in India.

This cooking article about preparation methods for food and drink is a stub.