| 1. | white rice prepared from brown rice that has been pressure-steamed to enable the nutrients within the bran to be absorbed by the starchy endosperm before the rice is dried and milled. |
| 2. | parboiled rice. |
| con·vert·ed rice (kən-vûr'tĭd) n. A white rice prepared from brown rice that has been soaked, steamed under pressure to force water-soluble nutrients into the starchy endosperm, and then dried and milled. |