Abstract:Parboiled rice is produced from paddy or brown rice after a series of hydrothermal treatments，such as soaking，steaming，and drying，and through conventional milling steps.During its preparation process，parboiled rice undergoes physical and chemical changes，such as hydration，dehydration，starch gelatinization，and starch aging，enhancing its nutritional value and storage resistance.Parboiled rice is a nutritionally healthy staple food.The effects of processing and physical and chemical changes on the quality of parboiled rice products were described to provide a theoretical reference for improving the processing technology and product quality of parboiled rice.