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Parboiled Rice

Parboiled Rice:

Telangana Chief Minister K Chandrashekar Rao staged a dharna at Telangana House, demanding a uniform paddy procurement policy.

  • The protest came after the Centre said it was stopping the purchase of excess parboiled rice, of which Telangana is a major producer.
  • Parboiled rice refers to rice that has been partially boiled at the paddy stage, before milling.
  • Parboiling of rice is not a new practice, and has been followed in India since ancient times.
  • There are several processes for parboiling rice.
  • The Paddy Processing Research Centre (PPRC), Thanjavur follows a method known as the chromate soaking process.
  • All processes generally involve three stages—soaking, steaming and drying.
  • After passing through these stages, the paddy goes for milling.
  • Parboiling makes rice tougher.
  • This reduces the chances of the rice kernel breaking during milling.
  • Parboiling also increases the nutrient value of the rice.
  • Third, parboiled rice has a higher resistance to insects and fungi.
  • Drawbacks:
    • 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.