Parboiled rice

Parboiled Rice
Parboiled rice is "par"-tially "boiled" (i.e. partially cooked rice). In other words parboiling means precooking of rice within the husk. Paddy is first hydrated, then heated to cook the rice and finally dried
Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture.
Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice.
The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky.

PREHEAT OVEN

Preheat oven
Before you bake something, your oven needs to be heated to the proper temperature(say 350,375 or 400 F mentioned in the receipe).
It can take several minutes for your oven to reach the right temperature.
This is why it’s often best to start the oven during the beginning or middle of your preperation, instead of waiting until the end. Then your oven will have the required temperature and ready .
Normally it reaches the temperature in 10-15 minutes.