Central government has expressed its desire to stop the purchase of excess parboiled rice
WHAT IS PARBOILED RICE?
- Meaning of ‘parboil’ is ‘partly cooked by boiling’
- It is rice that has been partially boiled at the paddy stage, before milling
- However, there is no specific definition of parboiled rice of the Food Corporation of India or the Food Ministry
HOW IS IT PREPARED
Central Food Technological Research Institute (CFTRI), Mysuru
- Uses a method in which the paddy is soaked in hot water for three hours, in contrast to the more common method in which paddy is soaked for 8 hours.
- Water is then drained and the paddy steamed for 20 minutes.
- Also, the paddy is dried in the shade in the method used by the CFTRI, but is sun-dried in the common method.
The Paddy Processing Research Centre (PPRC), Thanjavur
- Follows a method known as the chromate soaking process
- Chromate removes the odour from the wet rice
All processes generally involve three stages—soaking, steaming and drying
After passing through these stages, the paddy goes for milling.
ARE ALL RICE VARIETIES SUITABLE FOR PARBOILING
Generally, all varieties can be processed into parboiled rice, but it is ideal to use long slender varieties to prevent breakage during milling. However, aromatic varieties should not be parboiled because the process can make it can lose its aroma.
- Parboiling makes rice tougher. This reduces the chances of the rice kernel breaking during milling.
- It also increases the nutrient value of the rice.
- It has a higher resistance to insects and fungi.
- The rice becomes darker and may smell unpleasant due to prolonged soaking.
- Besides, setting up a parboiling rice milling unit requires a higher investment than a raw rice milling unit.