Parboiling

Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition.

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

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