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Parboiling brought about significant changes in the grain dimensions in rice, the extent varying with the type of parboiling. Roasted-parboiled and pressure-parboiled rices had significantly greater length (L), breadth (B), L/B ratio, but lower thickness as compared to raw rice, and to that produced by normal steam-parboiling. Ridges on lateral regions of grain in raw rice seem to smoothen out in case of normal parboiling, but get pronounced in case of other methods.