Reasons for parboiling rice
Properly parboiled rice is clean, and easy to cook. It is tasty, nutritious and does not break. Parboiled rice is easier to mill and sells for a better price.
First the paddy is soaked in warm water and then steamed, never boiled. During parboiling, the paddy rice must never touch boiling water, or it will cook.
How to parboil paddy rice
1. You need a stove, a pot, and a parboiler, which is a pot with holes in the bottom. You also need clean water, firewood, containers, a stirrer, basket, scooper, and paddy rice.
2. Remove stones, unripe grains and other impurities from the paddy. Pour it into a container and fill it with cool water. Wash and stir, and remove any floating material.
3. Drain the water and wash again until you have removed all of the floating material. Drain off half the water. Remove the paddy, leaving the stones and dirt behind. Put the paddy in a pot of cool water and put it on the fire. Stir it from time to time. When the water gets too hot to touch, remove the pot from the fire. Let the paddy cool overnight, covered in warm water. In the morning, remove any floating material. Drain the soaked paddy in a basket.
4. Put a pot on the fire and add some water. Put the parboiler on top of the pot. Keep the parboiler completely out of the water, or the rice will cook. Put the paddy in the parboiler. Leave some space at the top for the paddy to swell. Cover it with a sack and put on the lid. Seal the space between the pot and the parboiler with clean cloth to keep the steam in. The rice is ready in about 30 minutes, when most of the husks on top have opened.
5. Dry the rice on a clean surface, not on the earth. Do not dry the paddy in the sun for too long, as the grain may crack. Finish drying in the shade on a tarpaulin. Turn the paddy over from time to time.