Parboiling

Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food in boiling water only until it begins to soften, removing the food before it is fully cooked.

The cooking is then often finished by a different method, such as braising or grilling.

Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.[1][2]

The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous[3] or foul-tasting substances from foods, and to soften vegetables before roasting them.