Medium-grain Calrose paddy was adjusted to various moisture contents (14–26%), steamed at different pressures (13–32 psig), over a range of times (0–14 min), slowly dried, shelled and milled by a standard method on a pressure-type mill. A plot is shown that indicates the minimum paddy moistures and the minimum steaming pressures and times necessary to give 70% head yield (whole milled kernels) based on paddy; e.g., 14% moisture paddy steamed at 32 psig for 2 min. Steam treatments greatly reduced stickiness but increased yellowness. Both of these factors were shown to be affected by the degree of milling. These abbreviated parboiling treatments increased milling resistance resulting in undermilled rices and suggested the need for a more abrasive mill. Higher milling moistures increased bran removal and reduced head yield.