The partial cooking of rice in its husk is a course of that strengthens the grain and enhances its dietary profile. This method entails soaking, steaming, and drying rice earlier than milling. One can execute this course of at house, albeit with cautious consideration to element, to attain comparable outcomes as business strategies.
This remedy improves the rice’s texture, lowering stickiness after cooking. Moreover, it drives vitamins from the bran into the endosperm, rising the degrees of thiamine and different important nutritional vitamins and minerals within the last product. Traditionally, this technique originated as a approach to enhance the storability of rice in areas with humid climates.
