Parboiled rice also called Easy-Cook rice is rice that has been boiled in the husk.

The three basic steps of parboiling are soaking, steaming, and drying. These steps  boost the rice its nutritional profile, changing its texture, color and making it more resistant. This process is applied in many parts of the world.
 

Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled rice is mostly nutritionally similar to brown rice. The starches in parboiled rice become gelatinized, then retrograded after cooling.
 

The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose molecules re-associate with each other and form a tightly packed structure.
 

This increases the formation of starch which can act as a prebiotic and benefit good health for humans. Parboiled rice is firmer and less sticky.