Bradbrook - 2012 - Rice Farming complete with methods to increase ric

Parboiling causes physical and chemical changes that modify the appearance of rice
especially after cooking. Parboiling affects the milling process in that hulling becomes easier
and there are fewer broken kernels resulting in higher head rice milling yield. Parboiled white
rice is also less prone to insect attack during storage and keeps longer once cooked. However,
removal of the bran layer or polishing is more difficult. Parboiling also presents additional
costs in rice processing. Uncooked parboiled rice cannot be stored for long because it
becomes rancid easily. It also takes longer to cook, thus consuming more energy. However,
there is considerable consumer demand for parboiled rice.
Part 20: Milled Rice Storage
After milling, rice is bagged and either transported directly to the market or stored to be sold
later. In Asia, rice is usually bagged in 50-kilo sacks. In the US, rice is bagged in pounds.
Milled rice is rarely stored for long periods because the quality of the taste is the best soon
after milling. In some countries like the US, rough rice is the preferred stage for storage.
Milled rice is immediately sold to local and export markets. In Thailand, most rough rice is
immediately milled after harvest then sold to local and export markets. In Japan, hulling is
done near the harvest site, and the brown rice is the preferred stage for storage. Milled rice is
produces closer to the selling date.
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