As a food science expert with a focus on grain products, I can tell you that parboiled rice is often considered better for several reasons:


1. Nutritional Value: Parboiling is a process where rice is partially cooked in the husk before milling. This process allows for more of the grain's nutrients, which are typically found in the outer layers, to be retained. As a result, parboiled rice tends to have a higher nutritional value compared to white rice.


2. Texture: The parboiling process also affects the texture of the rice. It tends to be firmer and less sticky, which can be a desirable trait for certain dishes.


3. Cooking Time: Parboiled rice can take longer to cook, but this is because it is partially pre-cooked. The longer cooking time can help to reduce the risk of undercooking, which can be a concern with white rice.


4. Shelf Life: Due to the parboiling process, the rice is less likely to become rancid or stale, which can increase its shelf life.


5. Environmental Impact: The parboiling process can also be more environmentally friendly as it requires less milling, which means less energy use and less waste.

Now, let's translate that into Chinese:

作为专注于谷物产品的食品科学专家，我可以告诉你，蒸谷米（parboiled rice）通常因为几个原因被认为是更好的选择：


1. 营养价值：蒸谷是一种将稻谷在去壳前部分煮熟的过程。这个过程允许更多的谷物营养成分得以保留，这些营养成分通常位于谷物的外层。因此，蒸谷米的营养价值往往比白米高。


2. 质地：蒸谷过程还影响米的口感。它倾向于更坚硬、不那么粘，这可以是某些菜肴所需的理想特性。


3. 烹饪时间：蒸谷米可能需要更长的时间来烹饪，但这是因为它们已经部分预煮。较长的烹饪时间有助于降低未煮熟的风险，这在使用白米时可能是一个问题。


4. 保质期：由于蒸谷过程，米不太可能变味或变质，这可以延长其保质期。


5. 环境影响：蒸谷过程也可以更加环保，因为它需要较少的磨米，这意味着能源使用较少，浪费也较少。

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The complete grain of rice is soaked, steamed and dried, then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice.read more >>