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In News
- Recently, almost 1,000 tonnes of parboiled rice are reportedly held up at the ports in Tamil Nadu since last month following the Central government order that levied 20% duty on raw rice exports and banned export of broken rice.
About Parboiled Rice
- Parboiled rice refers to 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.
- Parboiling of rice is not a new practice, and has been followed in India since ancient times.
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 lose its aroma.
Benefits
- Parboiling makes rice tougher: this reduces the chances of the rice kernel breaking during milling.
- Parboiling also increases the nutrient value of the rice.
- Parboiled rice has a higher resistance to insects and fungi.
Disadvantages
- The rice becomes darker and may smell unpleasant due to prolonged soaking.
- Setting up a parboiling rice milling unit requires a higher investment than a raw rice milling unit.
Source: TH
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