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Two long-grain hybrid rice cultivars, XP 760 and CL XL745, both harvested in Arkansas in the fall of 2015, were stored as rough rice at moisture contents (MCs) of 21%, 19%, and 12.5% (wet basis) at temperatures of 10°C, 15°C , and 20°C (12.5% MC rice only stored at 20°C) for a total of 16 weeks. Samples were assessed at approximate 4, 8, 12, and 16-week storage durations, then parboiled using a pilot-scale parboiling unit. Rice was soaked for three hours at 67°C and steamed at 115°C for ten minutes. Soaking and steaming conditions were based on the onset gelatinization temperature of the cultivars, determined via differential scanning calorimetry (DSC). After drying, dehulling, and milling to a surface lipid content of approximately 0.4%, head rice was separated from broken kernels and assessed for color via colorimetry (L* a* b* scale) and imaging analysis. Milled rice yields and head rice yields for all storage temperature and MC treatment combinations were measured at each of the selected storage durations. Using a scanned image of approximately 100 kernels on a blue background, imaging software performed a pixel-by-pixel assessment of kernel area with color values established by a set of kernels of interest for the study—specifically representing burnt, red, chalky, and ideal parboiled rice color. Color analysis and imaging analyses showed minimal change in kernel color or degree of discoloration over storage duration. Milled and head rice yields showed little change over the storage period. This indicates that grain cooling may be a viable option for storing high-MC rough rice for durations up to 16 weeks without loss of parboiled rice color quality and yield. Utilization of these systems may reduce pressure on commercial dryers and eliminate pre-parboil drying for process efficiency.