The improved rice parboiling is a set of post-harvest techniques of transforming paddy rice into parboiled rice before husking. The improved technique of parboiling rice is an advance technology imported from Benin and was adapted by the National Centre of Specialization -Rice of WAAPP Mali (CNS - RIZ, Mali). The steaming allows vitamins and minerals contained in the seed and in the paddy rice envelope to penetrate into the rice grains. Parboiled rice has more nutritional value than the non-parboiled: the vitamins B (needed for energy metabolism and nervous system) and minerals (potassium, iron, phosphorus, magnesium) penetrate the grain during the steaming process.