During World War II, German chemist Erich Huzenlaub developed a revolutionary process called the "Huzenlaub Process" 🧪, which made parboiled rice more nutritious, quicker to cook, and resistant to bug infestations 🐛❌. This innovation proved vital, as quick-cook, bug-free rice was air-dropped 📦✈️ to American and British troops during the war. After WWII, the product rebranded as Uncle Ben’s Original Converted Brand Rice, named after one of the company’s top rice suppliers. It officially debuted in grocery stores in 1947! 🛒🍴 facts fun fact food science history