I think used this method in order to incrased the extraction the rice. The prosses including
Husking characteristics included (brown rice extraction, grain hardness, whole rice,qualitative weight and hulls). Milling characteristics included ( total milling extraction , chalkiness, broken rice, bran rice and whiteness degree)
The steam boiling method is generally under hydrothermal treatment. Even for the parboiling of rice, they use steam.
Hi Dr Shathar Abdulhamza Imran . In order to increase its nutritial value, to change the texture of cooked rice, and reduce the breakage in milling. See the link: http://www.knowledgebank.irri.org/step-by-step-production/postharvest/milling/milling-and-quality/item/parboiling
Also, paddy moisture content should be brought down to 18-20% and rest in second pass. Parboiling tank is filled with clean water and heated to about 85°C. Paddy is dumped into hot water in tank for soaking. The temperature of paddy-water mixture comes down to 70°C which is maintained for 3-3.5 h. See the link: http://agropedialabs.iitk.ac.in/agrilore/sites/default/files/Parboiling_Paddy.ppt
I hope the following link might help too : https://www.nextechagrisolutions.com/blog/modern-method-of-parboiling-rice/
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