Rice blanching is usually done in an industrial setting before the bran is removed from the seeds. This is done so that the vitamins from the outer layer can pass into the grains, which are polished right after.
This treatment allows the blanched white rice to retain its largely healthy qualities and even come close to brown rice.
Rice blanching can also be done at home. In order to do this, you need to prepare a large deep pot in which you will boil water. When it boils, add the rice grains and cook for 3-5 minutes.
You should not leave it blanch for too long, because the rice begins to boil soft. After that the rice grains must be rinsed with cold water to stop the cooking process.
Blanched rice can be distributed in bags to be stored in the freezer. When cooking, you don't have to wait for the rice to defrost, so you can put it directly in boiling water or in a frying pan covered in fat to prepare everyone's favorite Rice with Vegetables or Chinese Rice with Eggs.
