Abstract—A modified steaming method (steam using the revolved sieve; SRS) was applied to produce parboiled rice and the qualities of parboiled rice, namely, thermal properties (enthalpy; ΔH and degree of starch gelatinization: DG), head rice yield (HRY) and whiteness index (WI) were investigated under various steaming times and temperatures. The experimental results indicated that time and temperature during steaming step affected the parboiled rice qualities significantly. Prolonged time and increase of temperature during steaming provided the higher initial moisture content and grain temperature of rice sample after steaming, leading to longer time in drying process for decreasing the moisture content in the rice sample to 22% (d.b.). This provided the decrease of ΔH, leading to increase in the DG and resulting in the higher HRY and lower WI values.