Parboiled rice

Difference Between Old And New Methods Of Parboiled Rice

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Parboiled rice is known as converted rice or partially cooked

Rice. Rice is the best for adding nutrients and minerals to your daily diet. 

The rice is also known as Sella rice after the milling process. Parboiling is done by the Indian basmati rice Exporters and millers. 

The basmati rice and non-basmati rice varieties are both converted into parboiled rice.

Basmati Rice

Basmati rice is one of the best rice varieties which is demanded across the globe. The rice has an authentic taste and flavour. Due to its aromatic fragrance, the rice is known as the Queen of Fragrance. 

The basmati rice has long-grain rice and has pointy ends as it is suitable for giving the perfect texture to any recipe. Indian basmati rice is good for health as it contains many vitamins and minerals. 

It has an authentic taste and fragrance, which makes it the foremost choice of every kitchen.

Basmati rice is cultivated in the Himalayan Region in the Northern States of Indian Sub Continents. Haryana and Punjab are the major states of rice cultivation, and the Karnal district in Haryana is known as the Rice Bowl of India. 

This rice variety is demanded over many regions like the Middle East and Gulf Countries. 

Countries like Iraq, Iran, Israel, Saudi Arabia, Oman, UAE, Yemen, Jordan, France, Italy, Algeria, Germany, Turkey, Lebanon, Egypt, the USA etc. are imported the rice from the Indian Basmati Rice manufacturer. 

Basmati rice is processed in many four forms i.e. 

  • 1121 rice
  • Traditional rice 
  • Pusa rice 
  • 1401 rice 
  • 1509 rice 
  • Sugandha rice

Non-Basmati Rice

Non-basmati rice, so the variety which is cultivated in the

Northern as well as Southern regions of the Indian Subcontinent.

Major states that cultivate non-basmati rice are Maharashtra, Andhra Pradesh, Kolkata, Haryana, Punjab, and Himachal Pradesh. 

The Indian Non-Basmati rice Exporters export this variety of rice to the African, Gulf and Middle East countries. 

The countries like Nigeria, Benin, Ghana, Senegal, Gambia, Guinea, Libya, Angola, Kenya, Ethiopia, Somalia, Tanzania, etc., are demanding this rice in bulk. 

The non-basmati rice is available in the long, medium and short-grain. It has a firm texture and smooth consistency, and it is round and curved from the edges. The rice is authentic in taste and has a sweet flavour.

Non-basmati rice is also good for health as it contains starch and is rich in carbs. As it is a good source of energy, rice is also good for daily consumption. 

There are various varieties available in the non-basmati rice, and the varieties are finely processed by the Indian basmati rice exporters and millers. 

The varieties are:

  • PR11 rice
  • PR14 rice
  • IR64/36 rice
  • Sharbati Rice

Coming to the parboiling process on basmati and Non-basmati rice. 

Parboiling Process

The basmati and non-basmati rice are processed in Parboiled or Sella rice..

There is the basic step of parboiling the rice, which includes soaking, steaming and drying.

SOAKING: This is the first step in the parboiling process. In soaking, it is the time taken approach when it is done in traditional form. In the older way of parboiling, the rice is soaked at room temperature for 2 to 3 days. 

In modern techniques, the rice is soaked in hot water at 70 degrees for 3 to 4 hours. 

STEAMING: It is the process of retaining the rice in the atmospheric pressure to simmer the rice for 5 to 10 minutes. 

DRYING: It is the last step of parboiling, where the rice kernels are dried completely and packed in moisture-proof bags to sustain their nutritional factors and freshness. 

The various steps of parboiling are packed with the minerals and vitamins in the rice, and these steps are easier to process manually. 

With adding the nutritional benefits, the rice is enriched in texture and taste. Also, the rice is free from weevils. There are the basic steps that are done in many of the regions. 

The parboiling of rice adds the nutrients like Thiamine from the outer layer of the bran to the endosperm. 

Brown rice and parboiled rice are equally nutritional. 

Effect Of Parboiling Process

After cooling, the parboiled rice reverses to gelatinize the starch in the parboiled rice. In the gelatinized rice process, it leaches out amylose molecules from the starch of the rice, and it diffuses in the surrounding in the watery form.

Parboiled rice retains the perfect percentage of water or moisture required for the consumption of the human body. 

The texture of the parboiled rice is translucent when it is completely gelatinized. The molecules are associated with each other and reversing moisture with amylose and tightly packed in the grain. 

Parboiled rice contains prebiotic starch resistivity, which is good for human health as the parboiled rice kernels are glasser and harder in texture. 

The parboiled rice has a fast cooking quality as it is partially pre-cooked, and it is less sticky and forms in texture. 

Minerals are like zinc, and Iron is added in the parboiled rice, which increases rice’s bioavailability. 

Difference Between Old And New Methods Of Parboiling The Rice

The parboiling of the rice has been done since 1910. As technology changes with time. The rice is completely parboiled in a new way.

OLD METHOD

The paddy is soaked in clean cold water for 36 to 39 hours, and this soaking process helps to contain the perfect moisture level. 

After this step, the rice is put in the parboiled equipment with the fresh water and boiled until it splits. With the help of a woven mat, the rice is dried up properly. 

In 1964, the parboiling of rice was invented. In this process, the whole grain of the rice is dried up, steamed and husking. This method holds more of the nutrients in the rice. 

NEW METHOD

The rice is soaked in the water and then steamed to boil for about 3 to 4 hours. This method also enhances the rice texture as it changes colour to yellow or pale yellow. 

It also enhances the texture while making the rice harder and not easily breakable. The variation of the parboiling method includes steaming on high pressure and vacuum drying or dry heating. 

Use Of Parboiled Rice In India

Parboiling is the hydrothermal method that adds nutrients and minerals to the rice. Nearly 50% of the rice exporters and millers are parboiling the rice in India. 

Parboiled rice is usually used in south Indian states to make Idli and Dosa. As the parboiled rice is:

  •  Non-sticky
  •  Firm in texture
  •  Easy to digest
  •  Fluffier than regular rice

There is also the demand that has increased after the parboiling method. The parboiling changes the physical properties of rice by enhancing the quality of rice as well.

Advantages Of Parboiled Rice

  • Parboiled rice is hard in texture that is not easily breakable, and the rice is firm in texture compared to regular rice varieties. After the milling of rice, the regular price is 60% of the broken grain. 
  • The loss of nutrients is less in the parboiled rice as the additive minerals and nutrients are completely packed in the rice grains. 
  • Parboiled rice contains more Vitamin B in comparison to the other conventional rice variety. 
  • It is non-sticky and non-glutinous on the surface. 
  • The bran of the rice contains oil and is higher than the other regular rice.
  • The rice bran is perfectly stabilized in retaining the moisture level. 

Disadvantages Of Parboiled Rice

  • The parboiled rice is darker in colour. 
  • Heat treatment may destroy the rice antioxidant and make it more rancid during storage. 
  • Sometimes, the parboiled paddy is choking the machinery due to a higher percentage of oil in the bran layer. 
  • It includes the additional capital expense for the parboiling method. 

Benefits Of Parboiled Rice

The nutritional factor is the main factor that plays a vital role in parboiling rice. Parboiling rice contains many of the health benefits of the one-pot meal. 

  • Parboiling of rice sustains the Thiamine in 70%, Niacin in 28%, Biotin in 49%, and Pantothenic in 25%. 
  • As compared to the regular price, parboiled rice contains 60% more micronutrients and vitamins. The rice micronutrients depend on the method of the arsenic level, which increases or decreases significantly. 
  • The raw paddy rice is processed to make the rice parboiled or fortified. The rice contains vitamins and minerals in the outer layer of the paddy.
  • While the rice is available in the vacuum, the rice is free from the air it contains. In the warm water, the rice is perfectly soaked and retains the moisture level. 
  • To move the relevant nutrients in the rice krnels, hot steam and air pressure are used to sustain the nutrients in the rice. 
  • Parboiled rice carries nutrients like brown rice, and it is the procedure that includes preserving the nutrient completely. 

Method Of Parboiling Rice At Home

Parboiling rice contains many health benefits, and it is the easy way to parboiled partially cooked rice. 

The ingredients are as follows:

  • 3 cup long-grain basmati rice
  • Half cup water
  • One-fourth teaspoon of salt

INSTRUCTION

  • You have to fill the large pot of water with two tablespoons of salt in it. Now let’s come to the boil.
  • Then wash the uncooked or raw rice until it discards the starch from it.
  • Just soak the rice in the water and stir in the two tablespoons of water with salt. Allow soaking in 15 minutes or up to a few hours. 
  • Then after that, you have to pour the rice in the hot boiled water carefully. 
  • You can completely boil the rice for about 4 to 5 minutes until the rice’s tip is clear. 
  • Take out the rice and wash with lukewarm water. Wash the salt to stop the cooking process. 
  • The rice is ready to mix with the more add-on ingredients to make a delicious recipe with nutritional health benefits. 

Note:

  • You have to store this parboiled rice in the refrigerator to retain its freshness and sustain its nutrients. 
  • You will know that the rice taste is tender and firm on the surface.
  • The rice grain is translucent and clear at the ends, and the white texture remains in the centre. 

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