Parboiled rice (also called converted rice) rice that has been partially boiled in the husk. The three steps of parboiling is drying, steaming and soaking. Most parboiled rice is milled in the same way as white rice Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice Because of this, parboiling was adopted by North American rice growers in the early 20th century.
