Thai Parboiled rice is rice that has been boiled in the husk. It is processed using special technique of soaking paddy in hot water before it will undergo pressure steaming and drying. These processes help retaining most of the essential nutrients in kernels. Furthermore, paddy will be sent for milling. Parboiled rice is usually slightly yellowish although the color largely fades after cooking. Parboiled rice takes less time to cook and the cooked rice is puffier and less sticky.

Parboiled rice is rice that has been boiled in the husk. Parboiling
makes rice easier to process by hand, improves its nutritional profile,
and changes its texture.Parboiling rice drives nutrients, especially thiamine,
from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown Thailand rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century. Parboiled rice takes
more time to cook, and the cooked rice is firmer and less sticky.
In North America, parboiled rice is generally partially or fully precooked by the processor.

Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled.