What are the main technological differences between parboiled rice processing and conventional rice processing?

The processing technology of parboiled rice has three steps more than that of conventional rice: soaking, steaming, drying and cooling.
(1) The purpose of soaking: to make rice fully absorb water and create necessary conditions for starch gelatinization. Soaking must be done quickly to prevent fermentation from damaging the color, taste, and smell of the product.
(2) The purpose of steam steaming is to change the physical properties of rice endosperm, maintain the infiltration of nutrients, improve the yield of rice, improve storage characteristics and food quality.The quality of cooked rice depends on water absorption, time of contact with steam, and steam temperature or pressure parameters.
(3) The purpose of drying and cooling: to reduce the safe water content of rice to 14%, and to reduce the grain temperature so as to facilitate storage and processing.The maximum percentage of whole rice can be obtained during milling.