Parboiled rice retains more nutrients in the rice grains compared to regular milled rice. The process involves steaming the rice in its husk, which allows nutrients such as vitamins and minerals to migrate from the bran layer to the endosperm. The rice cooks faster compared to unprocessed rice varieties. In addition, it has a lower starch content on the surface of the grains, which makes parboiled rice less likely to stick together during cooking.