Parboiled rice was made from organic Mentik Susu rice to see how it affects the nutritional content of brown and white rice. The process changed the levels of carbohydrates, protein, fat, fiber, ash, starch, and amylose in the rice. Brown rice was more affected than white rice, with increased carbs and starch but decreased protein, fiber, and ash. Parboiling also increased carbs and reduced fiber in brown rice from milled dry grain. White rice saw reduced protein and ash content after parboiling.