Kitchen · 29 October 2026
How to cook parboiled rice so every grain stays whole
Parboiled rice is forgiving, but a few habits make the difference between separate, fluffy grains and a sticky pot. Here is how our canteen cooks 80 kilograms a day.
Measure, do not guess
For plain parboiled rice, use one cup of rice to one and three quarter cups of water. For jollof, the tomato and pepper base counts as part of the liquid, so use a little less stock.
Rinse once if you like very separate grains. There is no need to pick stones from Truegrain; our destoners have already done it.
“The mistake almost everyone makes is too much water at the start.”
Boil, then lower
Bring the water to a rolling boil with a pinch of salt, add the rice, stir once and cover. Turn the heat down to low as soon as it boils again.
Do not keep stirring. Stirring breaks grains and releases starch, which makes rice sticky.
Timings
Parboiled long grain: 20 minutes. Brown rice: 35 minutes. Jollof: 25 to 30 minutes on low after adding rice.
Big pots for parties
In a big pot, the rice at the bottom cooks faster than the top. Use a wide pot rather than a tall one, keep the heat low and cover with foil under the lid to trap the steam.
If the top is still hard and the water is gone, sprinkle a little hot water, cover tightly and wait ten minutes. Do not add a lot of water at once.
Party maths
One 50 kilogram bag feeds about 400 guests with a generous plate each.
Rest before serving
When the time is up, turn off the heat and leave the pot covered for five minutes. Then fluff with a fork. The grains firm up and separate as they rest.
Storing cooked rice
Cool quickly and refrigerate within two hours. Reheat until steaming hot, once only.
In short
- One cup of rice to one and three quarter cups of water
- Boil, stir once, cover and lower the heat
- Use a wide pot for parties
- Rest five minutes, then fluff with a fork
Trans Amadi, Port Harcourt
From our mill to your table
Find Truegrain in shops across Port Harcourt, or order in bulk.