Steam treatment given to paddy, steam passes through paddy grains and later dried. Upon drying, paddy is then de-husked for milling polishing but the grain inside remains white however its surface becomes harder. Upon cooking grain do not burst.
Steam treatment given to paddy, steam passes through paddy grains and later dried. Upon drying, paddy is then de-husked for milling polishing but the grain inside remains white however its surface becomes harder. Upon cooking grain do not burst.
Same Paddy Processing of Parboiled rice either into creamy color or in golden color but rice is not milled after de-husking. This parboiled brown rice is exceptionally high in nutrients.
Same Paddy Processing of Parboiled rice either into creamy color or in golden color but rice is not milled after de-husking. This parboiled brown rice is exceptionally high in nutrients.
Paddy is soaked in clean water, dried and then milled, finally soaking the nutrients into the rice grain kernels. Parboiling Rice processes make two types of Rice in color – Creamy and Golden. Creamy is soft cooking rice whereas Golden is hard cooking rice.
Paddy is soaked in clean water, dried and then milled, finally soaking the nutrients into the rice grain kernels. Parboiling Rice processes make two types of Rice in color – Creamy and Golden. Creamy is soft cooking rice whereas Golden is hard cooking rice.
Paddy is cleaned, dried and shell is removed knows as de-husking. This de-husked un-milled rice is called brown rice that has a bran layer retaining whole grain nutritional value.
Paddy is cleaned, dried and shell is removed knows as de-husking. This de-husked un-milled rice is called brown rice that has a bran layer retaining whole grain nutritional value.
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