Originally Posted by xenithon
I was actually researching it a while back. What I found is that, according to many (all) GI lists I looked at, parboiled brown rice is one of the best you can get out of any. If I remember correctly its GI/GL rating is 47/17 which is very good, even lower than brown rice. On the contrary to removing something, I also found that parboiling actually LOCKS IN nutrients thus making it healthier than regular rice. The parboiling is to actually lock in goodness and mustn't be mistaken for precooked/instant rice. That is why parboiled rice often still requires 30-40 minutes cooking.
X