Parboiled rice is a rice product made from the paddy soaked in water until the moisturizer in the paddy reaches about 30-40%. It is then steamed until cooked; the flour in the seed is cooked and expands outwards. After that, in order for the rice to be kept for a long time and to prevent the fungus, the parboiled paddy must be dehumidified until the moisturizer drops to 12-14% with the rice dryers before going through the mills and polishers.

Parboiling improves the milling quality by reducing the amount of broken rice. It also improves the nutritional value of the rice. This is because the nutrients from the shell are absorbed and remain in the seed during soaking and steaming processes. As a result, the color of the rice becomes light yellow.