Parboiled Rice

Parboiled rice is a rice product made from the paddy soaked in water to about 30-40% moisture content, then steamed or cooked until cooked. Then dried. (Dehydration), then the paint removed the shell.

Making parboiling improves color quality.

Reduce broken rice and improve the nutritional value of rice. Because the nutrients from the shell are absorbed into the meat during immersion and steaming, the rice will be light yellow.

The process of producing parboiled rice

Parboiled production is available at the household level. To the industry level There are important steps.

1. Soaking (or steeping) soaked rice in water to 30-40% moisture to soften the dough. Water may be cold or hot water. The duration of immersion depends on the water. Cold water takes 2-3 days to warm water or hot water. Dipping time

2. Boiling or steaming (rice) from the first step to boil or steaming to cook. In order for starch to grow inside the seed, gelatine The gelatinization of the starch granules is observed from the outside.

3. Dehydration After boiling or steaming, the paddy is dried. It may be sun drying or dryer. Drying is intended to reduce the slice to 12-14% before applying the dye.

Changes made by the parboiling process.

1. The seed coat is made of expanded brown rice.

2. Paddling in cold water for several days causes fermentation. (Fermentation) parboiled stink Soak in warm water or hot water instead of cold water.

3. When paddy pressures in water are higher than in seeds. Minerals and nutrients. Which is in the outer layer. Seeds of Seeds into the Rice Make steamed rice more nutritious.

4. In the steaming process, the appearance of the dough is cooked as a glue to cure the cracks in the seeds to disappear. And the starched mat grew. Homogeneous Make the gap within the grain of rice we see is the nature of the egg is missing, so parboiled rice when dried. Then take it to the color to get the full amount of rice and rice, high rice, less broken rice, not egg.

5. Paddy when soaked in water. Minerals and nutrients such as free sugar and amino acids are absorbed into the starch. When to steaming The chemical change of these substances is called browning reaction, making the rice brown or dark brown. Which depends on how to soak and steam.

  Parboiled Rice Consider the following:

The color should be light yellow. Or light brown

The smell when cooked should have the smallest odor.

Color quality, color, texture, less broken rice

The seeds are clear, tough, no eggs, the shape of the seed grain is normal.

Rice style When cooked, the seeds do not fall apart.