Much of the world's rice harvest is converted into parboiled rice. The process involves the hydration, gelatinization and drying of the rice paddy before carrying out the actual milling process. Typically, rice, in the paddy form, is steeped in water to increase its moisture content, then the steeped rice is cooked to gelatinize substantially the starch in the rice endosperm. The fully cooked paddy is dried, then the grain is milled. The reason for parboiling rice is to achieve higher percentage of whole grains after milling, higher content of B vitamins and also to reduce the susceptibility of the parboiled grain to insect attack in storage. Much detail is involved in parboiling, and this is described in the literature. Reviews of the technology are found in "Rice: Chemistry and Technology" edited by B. O. Juliano, American Association of Cereal Chemists Inc., St. Paul MN, 1985., and in "Rice: Production and Utilisation" edited by B. S. Luh, AVI Publishing Company, Inc., Westport CN, 1980.