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@marathon I never said it was instant rice.. I'm just saying parboiled is precooked, yes its a shorter pre-cook than instant rice, but its still precooked and thus lessens the cooking time from normal rice (plain white rice, non-converted, non-instant, non-quick cook).
As such white rice tends to have more texture than parboiled, and parboiled has more texture than instant rice.
@marathon I am also pointing out that parboiled, quick-cook, and converted rice are all interchangable terms, except that parboiled is a specific type of quick-cook/converted whereby the pearling is done after the drying stage (thus giving it its color)
In other words, all parboiled rice is quick-cook/converted, not all quick-cook/converted is parboiled.