Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves the nutritional value of white rice, and changes its texture. Today, it is the preferred rice of many in the southern parts of the Indian subcontinent, and elsewhere. The quality of any manufactured product is only as good as the quality of the raw materials and the controls exercised during processing. The best market price is achieved by a product which has a good colour (white); no odour; few broken grains; is free from stones and black grains; has no husk; is well milled; and is properly dried. The process of parboiling is carried out mainly by women.