The aim of this study is experimental investigation of parameters affecting the quality of parboiled rice. At the time of sample preparation, approximately 20 kg of paddy rice was cleaned in to remove all impurities. The cleaned and sized rice sample was then stored in a sack under laboratory room conditions(approximately 28°C) and 500 gm sample were taken for each experiment trials. Initial moisture determination was performed in an oven at 130°C for 8 hours until the mass becomes constant. During the period of soaking (4 hours) the oven was set at a temperature of 70°C. At the end of the soaking period, the water is drained followed by steaming for 15 minutes. The main objective of the present study is experimental investigation of parameters affecting the quality of parboiled rice which maximize yield during milling, reducing breakage and cracking. The experiment has been conducted with three factor (moisture content, temperature and time). The moisture content, drying temperature and time has been varied from 14% -30%, 50 -130℃, and 40-120 minutes respectively. The maximum observed yield a moisture content of 15.5% the operating process variable at a temperature of 130 ℃ and a drying time of 60 minutes. Drying time and moisture content level have significant effect on the yield. However, high drying temperature as well as decreasing moisture content below 14% causes low yield. The economic viability of parboiled rice was evaluated as compared to rough rice. The study shows that, the parboiled rice price is greater than rough rice.