In North America parboiled rice is either partially or fully precooked before sale. The parboiled rice kernels should be translucent when wholly gelatinized. The starches in parboiled rice become gelatinized, then retrograded after cooling. The forms of rice are brown rice, parboiled rice and regular-milled white rice. The flesh is slightly parboiled in a pot of boiling water and then thinly sliced. The curries are served with rice, usually the 'Kerala Matta' parboiled rice preferred in Kerala. It is eaten usually by dipping Lao sticky rice or a raw/parboiled vegetable in it. Most parboiled rice is milled in the same way as white rice. This aggregate holds more water than parboiled rice hulls. Parboiled rice can reduce the soaking time considerably. Parboiled rice takes less time to cook and is firmer and less sticky. Root vegetables were preserved in brine after they had been parboiled. Parboiled rice is particularly popular in Nigeria. The product cooks quickly, as the rice is parboiled and then dried prior to packaging. Fortification is common for parboiled rice in the United States.