Converted Rice. © Denzil Green / 2003
Converted rice is a processed form of rice.
It is made by soaking whole, unhusked grains of rice in water, then steaming them. This causes much of the nutrition and the taste from the bran and husk to go into the grain. Then, it is dried, and husked.
Uses of converted rice
Though converted rice is beige in colour, it does not have the full-on taste or texture of brown rice, so it can be useful in trying to sneak a bit more nutrition onto the plates of children who curl up their nose at brown rice.
It will cook up a bit more toothsome than white rice, and because it has less starch than white rice, a bit fluffier as well.
It cooks up faster than brown rice, though a bit slower than white rice.
Cooking Tips
Converted rice takes a few minutes more to cook, and can absorb more liquid, than white rice.
Into 2 cups (16 oz / 500 ml ) salted boiling water, pour 1 cup (8 oz / 200 g) of converted rice. Boil uncovered until the water just barely covers all the rice – about 10 minutes. Reduce to a simmer, and cook for another 15 minutes.
Equivalents
Same as for white rice.