Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North Americans rice growers in the early 20th century. Parboiled rice takes more time to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally partially or fully pre-cooked by the processor.