Parboiled (Converted)

Parboiling soaks and steams the rice in its husk before milling, driving B vitamins and minerals into the endosperm — nutrition near brown rice with white-rice looks. The process also firms the grain: it survives stewing, rebuking, and restaurant holding without mushing. It is the caterer's rice and the beginner's safety net; the flavor runs slightly nuttier than regular white.