Parboiled rice is rice that has been boiled in the husk. Parboiling changes the texture of the rice, making it gelatinized and harder and glassier than other rice. Also, parboiling moves nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice and therefore more nutritious than regular white rice.

Source: http://en.wikipedia.org/wiki/Parboiled_rice

From http://www.riceland.com/consumers/rice_glossary/i-q.asp
Parboiled rice is "subjected to a steam pressure process. It is not precooked. This process helps retain many of the vitamins found in unprocessed rice. Nutrients soak into the rice kernels before the outer layers are removed. Parboiled Rice is light golden or amber in color. It cooks up fluffy with separate distinct grains."

Rice that has been boiled in the husk is known as “Parboiled rice”. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. The process of steaming or heating the hydrated paddy, forces the nutrients in the bran to get absorbed into the grains, making the rice, nutritious. While, parboiling, the broken kernels inside the husk may get glued together, thereby reducing the number of broken grains. Parboiling process helps in the sterilization of the harvested rice, which may contain impurities and insect eggs. Parboiled rice takes longer to cook and is not sticky. Once cooked, the rice will be firmer and retain its shape too. Apart from being nutritious, parboiled rice tastes delicious. Parboiled rice is said to be more nutritious than white rice and at the same time, easily digestible, as compared to brown rice. Read more on red yeast rice.

Parboiled Rice Nutrition Facts
The process of parboiling increases the nutritional value of rice. In case of parboiled rice vs brown rice, the former is almost 80% similar to the latter in nutritional value. As compared to brown rice, parboiled rice is also faster to cook and is easily digestible. It is also ideal for those, who are averse to the nutty taste of brown rice. As far as the nutritional value of parboiled rice is concerned, 100 grams of cooked long grain parboiled white rice amounts to 123 calories and contains 26 grams of carbohydrates, one gram dietary fiber, 3 grams of protein. It does not contain any fat or cholesterol. This rice is rich in B vitamins, folate, potassium, phosphorous, calcium, selenium, etc. It is also very low in fat, as 100 grams of this rice contain only 0.4 gram of fat. Parboiled rice is low in starch too.

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