What is the difference between idli rice and parboiled rice?

Is there a difference between idli rice and parboiled rice? Shouldn’t they both be the same? To check out the differences, I decided to buy both packets and examine them. Here are my observations:

What does ponni refer to?

Here’s something you should know about parboiled rice:

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile
Parboiling drives nutrients, especially thiamine, from the bran to endosperm,[3] hence parboiled white rice is 80% nutritionally similar to brown rice. Because of this parboiling was adopted by North American rice growers in the early 20th century.

The GI of the rice can range from as low as 43 to as high as 96. The form of rice also influences the GI; for instance, brown rice and parboiled white rice fall into the category of medium-GI (GI 56-69) foods.

Interestingly, cooking methods can also influence the GI of rice. For instance, if white rice is boiled and then refrigerated to be used, for example, in a rice salad, changes occur in the digestibility of the starch, and the GI of the rice is lowered and falls into the category of a low-GI food.

A low glycemic score indicates that the carbohydrates in parboiled rice do not cause a large spike in blood sugar.

The starches in parboiled rice become gelatinized, then retrograded after cooling. This increases the formation of type 3-resistant starch which can act as a prebiotic and benefit good health in humans.

RS slows digestion, so you’re getting about the same amount of carbs, just over a longer period of time.

References

Click this youtube link - To exactly watch step by step how parboiled rice is made