Parboiling (or leaching) is the partial boiling of food as the first step in the cooking process. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs. The technique may also be used to soften vegetables before roasting them.
The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to precook an item which will then be cooked another way such as braising, grilling or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water.