The effects of moisture content(8%, 10% and 12%), variety(Tarom and Fajr) and parboiling on milling quality of rice as a function of milling recovery(MR), head rice yield(HRY), degree of milling(DOM) and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8% and 14.3% for Tarom and 9.8% and 10.0% for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6% and 10.8% for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8% maximized MR(75.8% for Tarom and 74.3% for Fajr) and HRY(65.8% for Tarom and 57.0% for Fajr) while increasing that to 12% revealed maximum values of DOM(6.1% for Tarom and 6.2% for Fajr) and whiteness(24.8% for Tarom and 28.2% for Fajr). The effects of moisture content (8%, 10% and 12%), variety (Tarom and Fajr) and parboiling on milling quality of rice as a function of milling recovery (MR), head rice yield (HRY), degree of milling DOM) and whiteness were investigated. The parboiled grains were prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values ​​of 7.8% and 14.3% for Tarom and 9.8% and 10.0% for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6% and 10.8% for Tarom and 6.8% and 10.5% for Fajr, respectively. moisture content to 8% maximized MR (75.8% for Tarom and 74.3% for Fajr) and HRY (65.8% for Tarom and 57.0% for Fajr) while increasing that to 12% revealed maximum values ​​of DOM (6.1% for Tarom and 6.2% for Fajr) and whiteness (24.8% for Tarom and 28.2% for Fajr).