Parboiling (which stands for partially-boiling) is the partial boiling of food (in this case black rice) in order to later finish cooking it.

Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice.

Black rice is high in nutritional value and rich in iron. It is not glutinous or rough and the grain is high in fiber and has a deep, nutty taste.