Milling and Parboiling
       
  Are there different parboiling methods?  
  List several methods of parboiling rice and describe the method most commonly used.  
     
Traditional and modern parboiling processes
 

A number of traditional and modern processes have been used to parboil paddy rice in different countries. Other methods are being developed or studied but have not yet reached a level of economic success. Each method is an attempt to improve on the technology or equipment used to soak, steam, and re-dry paddy.

Some methods are used on a limited scale because of high investment and operating costs. In some cases, the higher operating cost is justified as the process produces a specialty product that sells at a higher price.

  
Most common approach
 

Most parboiling is accomplished by:

  1. soaking the paddy in large concrete tanks and steaming it in small kettles,
  2. soaking the paddy in large concrete tanks and (Goviya) without a boiler, and
  3. soaking and steaming paddy in large metal tanks with a boiler.

These three methods have proved economical during many years of operation. Any of the methods when operated properly produces fair quality parboiled paddy rice at a minimum operating cost.

 
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  This lesson concludes Module 4, Milling and Parboiling. If you need to review this module, use the arrows at the bottom and top of the screen to revisit the lessons. If you believe you are ready for a review of the knowledge you gained in this module, please click the forward arrow now.