Non Basmati Parboiled Rice that has been partially boiled in the husk. The three stages of parboiling are soaking, steaming followed drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.
Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice.