and various ways of drying (dry-heat, vacuum, etc.) Nutrition Compared to brown rice, parboiling of rice incurs losses of thiamin, niacin, biotin, and pantothenic acid by approximately 70%, 28%, 49% and 25%, respectively. Compared to normal milling, which causes a near 65% loss of all these micronutrients, parboiling preserves more of them. The specific loss depends on the process used by individual manufacturers: for the USDA #20042 sample, much less loss in these nutrients is observed. Fortification is common for parboiled rice in the United States. Depending upon the method used, levels of arsenic can increase or decrease significantly. In 2020, scientists assessed multiple preparation procedures of rice for their capacity to reduce arsenic content and preserve nutrients, recommending a procedure involving parboiling and water absorption. See also Rice congee Ben's Original (formerly known as Uncle Ben's) Converted Rice References Rice dishes