Per-boiled Rice

This is very popular in Bangladesh, India, Pakistan, Thailand & BurmaHow we making Per-boild rice : At first we do clean this paddy by pre-cleaning machine. After then we parboil the paddy by 100c steam from boiler, and then we mix cold water with said steam paddy and then & there we circulate the water by pump to cool down the high stem heated paddy for turning to normal position. After over the circulating time, the paddies we socking in parboil tank with water about 3-4 hours. After 04 hour we discharge the water only from parboil tanks and the said wet paddy again boiled by 1000 C steam second time. Then the (double) boil paddy transfers for Drying plant & dry paddy automatic milling section for crushing. Advantage of Per-Boil Rice : Normally who defend only on rice, per-boil rice is very best for them. If cook per-boil rice cooked in the morning, its duration up to 8-10 hours and test also same time. If cooked in the breakfast time up to dinner no need for further cook.

This is very popular in Bangladesh, India, Pakistan, Thailand & Burma