Converted Rice for Smooth Grains and Light Daily Cooking

Improved Nutrition: The parboiling process drives water-soluble nutrients, such as B vitamins (thiamine and niacin), into the grain's core, so they are not lost when the bran and husk are removed. Texture: Converted rice has harder, glassier kernels and cooks into firm, separate, and fluffy grains that are less sticky than regular white rice.