<br><div><table width="100%" border="0" cellpadding="0" cellspacing="0" style="font-family: "Times New Roman"; font-size: medium; background-color: rgb(255, 255, 255);"><tbody><tr><td width="322" valign="top" class="side_pro" style="font-family: Tahoma; font-size: 11px; color: rgb(73, 73, 73);"><div align="justify">Parboiled rice is subjected to a steaming or parboiling process while still a brown rice. This causes nutrients from the outer husk to move into the grain itself. The grains become less brittle, and the color of the milled grain changes from white to yellow. The rice is then dried, and can then be milled as usual or used as brown rice. Milled parboiled rice is nutritionally superior to standard milled rice. Parboiled rice has an additional benefit in that it does not stick to the pan during cooking.</div></td></tr></tbody></table></div>
