RICE PROSCESS METHODS
This is the most basic method of rice processing. Paddy, or unhusked rice, is processed to remove the outer husk and bran layers, leaving only the starchy endosperm, which is the raw rice.
Raw Rice enter in Steamer and Giving Hot Air to reduce the moisture level, timing 8 to 9 minutes, called Steamed Rice: Steamed rice is made by steaming raw rice to reduce its moisture content. This is typically done for a few minutes in a special steaming machine, which uses hot air to dry the rice and give it a fluffy texture.
This is the most basic method of rice processing. Paddy, or unhusked rice, is processed to remove the outer husk and bran layers, leaving only the starchy endosperm, which is the raw rice. This raw rice can then be further processed into white rice or kacha rice.
Raw Rice, enter into hot water to soak it up to 90 minutes, then enter it into streamer to give hot air to make dry, called Simple/single sella (Parboiled) Rice: Parboiled rice, also known as sella rice, is made by soaking raw rice in hot water for a few hours to partially cook the grains. The soaked rice is then steamed to dry it out and remove excess moisture. This process helps to preserve more of the nutrients in the rice.
Raw Rice, enter into hot water to soak it up to 2 hours or more time, then enter it into streamer to give hot air to make dry, called Golden / Double sella (Parboiled) Rice: Golden or double sella parboiled rice is similar to simple sella rice, but it undergoes longer soaking times to produce a darker, golden color. This type of rice is commonly used in Indian cuisine.