Greek parboiled long grain rice that remains fluffy. It is cultivated in the deltas of the rivers Aliakmonas and Axios in Northern Greece. It gets its yellowish color from the outer husk during the parboiling procedure, after which the husk is removed. Parboiling involves partial boiling of the husked rice, and is done in three steps: Soaking, steaming and drying. The parboiling process moves micro nutrients contained in the bran, making parboiled rice more nutritious than white rice. Parboiled rice is firmer and less sticky when cooked.
