Parboiled rice is one of the most popular rice products in Europe and becomes more important not only by the fact of improved nutritional value but also by the improved cooking and processing properties which are desired from the industrial standpoint.

• Parboiled paddy and milled parboiled rice keep longer and better than in the raw state, as germination is no longer possible and the endosperm has a compact texture making it resistant to attacks by insects and to absorption of moisture from its environment.
• The grains remain firmer during cooking and are less likely to become sticky.
• A greater amount of water is absorbed during cooking, causing the rice to swell.
• After cooking the rice absorbs less fat from added condiments.
• When cooked, the rice keeps longer and it will not go rancid so easily.
• The nutritional value of the rice is greater because oh higher content of vitamins and mineral salts that have spread during parboiling into the endosperm. This is even true where polishing has removed the outer layer of the endosperm and the germ.

After cooking, parboiled rice is more digestible because of its firm texture and consistency.