Thai Parboiled Rice · 태국

Parboiling processes can be affiliated with three major categories. The conventional method is constituted of the following sequence of events: soaking, draining, steaming at atmospheric pressure, drying and finally milling. The second method, called the dry-heat method, is, in essence, the same as the previous one except that it replaces steaming with a heating stage, in which the rice is cooked in dry, hot air or sand prior to drying. The third method that is broadly used is called the pressure-steaming parboiling. In this method, soaking is followed by pressurized steaming prior to the final steps of drying and milling.