A thermic fluid-parboiling (TF) system has been developed and compared with the open-steaming (OS) process. The optimal fluid temperature-residence time combination has been worked out. The milling breakage is practically nil. The milled rice whiteness of TF system is significantly superior to that of OS sample. This new process significantly reduces the moisture content and soaked paddy whereas OS causes an increase in moisture content of soaked paddy. There is a difference of 10% and 9% moisture content in IR 50 and As 781/1 paddy, respectively, between short soaking tempering (SST), thermic fluid parboiling (TF) and hot soaking (HS) followed by open steaming (OS).