Production Process
To briefly summarize our parboiled production we can divide the process in 4 steps;- Watertreatment (soaking of paddy for 5 to 7 hours at 70°C)
- Steaming of the product (at 140° C we steam the paddy for a short period)
- Drying (the paddy is dried via a Fluid Bed Dryer)
- Removal of the paddy hulls with the rice mill
penetrate into the rice kernel.
Parboiled Rice has the following advantages:
- We receive less by products such as broken rice
- The rice is more resistant to insects
- It can be stored 2 years longer than normal rice
- Parboiled rice is healthier
- In the kitchen Parboiled Rice can be re-heated without losing quality
- Parboiled is loose and fluffy cooking