Parboiled rice

Parboiled rice, also called converted rice, easy-cook rice,^[1] sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.^[2] These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.^[3] The treatment is practiced in many other parts of the world.^[4]

Parboiling drives nutrients, especially thiamine, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice.^[5] Given the pale tan color that results from these bran components, parboiled rice is sometimes called saffron sella.