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After many years of eating rice, I suddenly learn that there is a lot I
don't know about it.

 

I generally eat (unenriched) brown rice where the only label ingredient is
"brown rice."  That has worked very well for me.  I was in a GFS store in
Chicago this week and I noticed a 25 lb. bag of "parboiled brown rice."  The
brand was ParExcellence, which is a brand name of Producers Rice Mill, Inc.
in Stuttgart, Arkansas.  The only ingredient listed is "brown rice."

 

I started to wonder about the parboiling process, because whenever we use
water for something, we have to ask where that water came from.  Then I did
a little research, which seemed to indicate that maybe all rice that we buy
in the store is parboiled, as opposed to "rough rice," which still has an
inedible hull on the outside of it.

 

I have emailed the company and will post their response when I receive it,
but I was wondering if anyone on the list understands what happens to rice
between the time it is harvested and gets into the bag at the store and
would be willing to explain whether "parboiling" should raise any flags at
all, and whether the enriching process is still a potential source of
undisclosed wheat after the new allergy labeling requirements.  Or a
potential source of barley, in which case the labeling requirements would
not help us.

 

Thank you so much!!

 

Andy Thomson

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Matteson, IL


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