Parboiled rice is also called par-boiled rice. Its basic processing procedures are the same as those of ordinary rice, except that hydrothermal treatment steps such as soaking, cooking, and drying the pure grains are added before hulling. After hydrothermal treatment of rice, the rice grain strength increases, the process quality improves, and the broken rice rate decreases; at the same time, during the hydrothermal treatment process, nutrients such as vitamins and minerals in the rice cortex penetrate into the interior of the rice grain, increasing the nutrients in the endosperm. It improves the nutritional value of rice; in addition, parboiled rice also has the advantages of storage resistance, good rice grain expansion, high rice yield, and easy digestion of rice. Therefore, 1/5 of the world's rice is processed into parboiled rice every year. India, Thailand, Somalia and other countries are the main producers of parboiled rice. The United States, Italy and other countries also produce it, mainly to improve the nutritional value and Processing quality. Farmers in Zhejiang, Fujian, Guangdong and other places in my country also have a long history of producing edible parboiled rice. In the 1960s, parboiled rice production plants of a certain scale were established in Jiangsu, Zhejiang and other places. Their products are mainly exported to Arab countries in the Middle East. Due to steaming The color of the rice skin permeates the grain rice, which does not have a white appearance like ordinary white rice, so its sales volume in China is not large.