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Parboiling (orleaching) is the partial or semiboiling offood as the first step in cooking. The word is from the Old Frenchparbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition.^[1][2]

The word is often used when referring toparboiled rice. Parboiling can also be used for removing poisonous^[3] or foul-tasting substances from foods, and to soften vegetables before roasting them.

The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such asbraising,grilling, orstir-frying. Parboiling differs fromblanching in that one does not cool the items using cold water or ice after removing them from the boiling water.

Sometimes raw rice or paddy isdehusked by using steam. This steam also partially boils the rice while dehusking. This process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in the districts ofUdupi andDakshina Kannada ofKarnataka state, in the state ofKerala, and in most parts ofTamil Nadu,Bihar, andWest Bengal inIndia.West Africa and theAfro-Caribbeandiaspora are also accustomed to parboiling rice.

• Blanching
• Parbaking
• Parcooking

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