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All Chinese do.

All Asians do AFAIK. Also, Indians (and perhaps a lot of south-asians) cook a lot with (ground/) parboiled rice.

At least in India, I believe this is generally done to help wash out any grit - the same process is used for lentils too.

Not so necessary now, with most rice and lentils (including in India) being passed through a sortex machine. [1]

Do you mean poha?

There's "raw" rice and there's parboiled rice. Parboiled rice is more nutritious. https://en.m.wikipedia.org/wiki/Parboiled_rice

In the article about parboiled rice, it says that it's often called "easy-cook rice". Does this mean minute rice is better for you than regular rice?

Could be less of one poison type depending on source but not healthier.

No, I meant rice that is usually preferred to made dosa/appam/idli batter.