Parboiled rice might sound like it's precooked, but it's not. Instead, it's processed quite differently from other types of rice. The resulting grain is cooked and served just as you would white or brown rice. However, because of the special processing, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice.
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 nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century. The process of parboiling itself, however, is more than two thousand years old and believed to have originated in the Persian Gulf.
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