Parboiling changes the texture of the rice. It becomes firmer and less sticky. It is a much more durable kernel. It takes just as long to cook (actually a little longer) as white rice, but is much easier to cook. It is almost fool proof. It can be overcooked without being mushy or losing its grain shape. It does not have to be steamed. It can be cooked by blanching only. It has a long steam table life, which is important for restaurants. For these reasons, parboiled rice was adopted as the preferred rice of the restaurant industry long ago and so many consumers have become accustomed to the taste and texture parboiled rice. It is the only type of rice that can withstand the harsh treatment of most industrial processes that involve cooking and then freezing, canning, or drying. Most rice that is sold in the supermarket in some sort of cooked or partially cooked form has been parboiled.