Rice Training Module

Rice Crop Cycle

Land preparation

Harvesting Seed preparation

120-130 Days
Draining Ploughing

Resting Casting
Rice Production – Key Facts (India)
 Total Rice Area - 44 million hectare
 Total Rice Production – 103 million ton
 Basmati Production Area - 2 million hectare
 Basmati Rice Production - 4 million ton
 Haryana tops the production of Basmati Rice of the total
Basmati area:-
 Haryana Contribution = 50 %
 UP Contribution = 3-4 %
 Punjab Contribution = 5-6 %
Rice Categorization – Based on Variety
A) Basmati
B) Non – Basmati

Basmati: Some varieties are:

1) Traditional 2) Pusa 1121

3) Pusa 1 4) Pusa 1509 etc
Non-Basmati: Some varieties are:

1) Sugandha 2) Sarbati
3) Parmal 4) Pepsi etc
More About Basmati Rice
 Word “Basmati” is derived from two Sanskrit words:

 “Vas”= Aroma
 “Mayup” = Ingrained or present from the beginning

 After combining – “Mayup” becomes “Mati” making it “Vasmati” now pronounced as

“Basmati”
Some Characteristics:
1. Has long slender translucent grains
2. Has a characteristic aroma
3. Length is more than 6.50mm
4. Grains are pointed at both ends with gradual tapering at the end opposite to
germination end
5. Grains have uniform breadth between the tapering
Rice Categorization – Based on Size
A) Whole Rice or Head Rice or Wand
B) Broken Rice or Brokens
Head Rice Brokens

• Tibar – ¾ of grain
• Dubar – ½ of grain
• Mini Dubar – Av. size – 5mm
• Mongra – Av. size – 4mm
• Mini Mongra – Av. size – 3mm
• Mini Mongra II – Av. size – 2mm
Rice Categorization – Based on Process
Raw Rice – Rice obtained after de-husking & milling and is aged by natural process

Parboiled / Sella Rice - Produced by a process of steaming , soaking and finally

drying of paddy prior to milling. It is of 2 types – Creamy and Golden Sela based on the
extent of parboiling

Steam Rice – Produced by a process of pressure steaming and drying of paddy prior to
milling

Rice can also be categorized as follows:

Brown Rice - Rice obtained after de- husking of paddy

White Rice – De-husking of paddy followed by milling of brown rice results in white rice
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Rice Steaming Process
1. Also called “Artificial Aging” of grains

2. Milled rice cooks almost like aged rice

3. Cooked grains are fluffy

4. Grains are well separated

Rice Steaming Process
Paddy

Exposure to Steam

Drying

Moisture (12-13%)

Steamed Paddy Husk

Milling Process
By Products
Rice Bran

Whole Rice Broken Rice

Rice Parboiling Process
• Basic concept is “gelatinization of starch”

• Parboiling fills the gaps and cracks in the grains

• Grains have more nutritional value (proteins, vitamins &

minerals)

• Grains have more resistance to pest infestation in storage

• Grains can withstand overcooking

• Have better grains separation upon cooking

• Requires more time for cooking

Rice Parboiling Process
Paddy

Soak in hot water (45°C)

Expose to Steam for 15 mins Expose to Steam for 15-30 mins

(For Creamy Sella) (For Golden Sela)
Drying

Moisture (12-13%)

Parboiled Paddy Husk

Milling Process By Products

Rice Bran

Whole Rice Broken Rice

Familiarization with grains

Paddy Brown Rice

Raw Rice Steam Rice

Familiarization with grains

Sella Rice - Creamy Sella Rice - Golden

Key Grain Features – Basmati Rice
Characteristic Traditional Pusa -1121 Pusa -1

Shape & Size Long Slender Boat Extra Long Slender Long Slender,
Shaped
Tapering / Gradual Tapering at Gradual Tapering Straight
Curve Both ends; Curve At Both ends; Curve
typical Not typical
Transparency Translucent Translucent Less translucent

Color White & Creamy White White

White
Chalkiness Negligible More Chalkiness High Chalkiness

Aroma Strong Mild Mild

Key Grain Features – Non-Basmati Rice
Characteristic Sarbati Sugandha Parmal
Shape & Size Long Slender Long Slender Medium Slender
Tapering No Gradual Slightly Tapered at No Tapering /
/ Curve Tapering; no curve Tail; Curve Straight Curve
Transparency More Translucent Translucent More Translucent
Color Grayish White Grayish White White / Grayish
White
Chalkiness Very Less More Chalkiness Less Chalkiness
Chalkiness
Aroma Absent Absent Absent
 Key Quality Parameters
Cooking:

Physical: • Appearance
• Stickiness
• Foreign Matter
• Tenderness on Touch
• Field Admixture (Fluffiness)
• Broken / Fragments • Taste
• Damage/Discolored
• Elongation
• Chalky Grains
• Aroma
• Average Length
• Whiteness
• Moisture

17
Quality Defects

Chalky Immature
Cooking Parameters
Appearance

White

Creamish

Off-white
Stickiness

Well Separated Sticky

Fluffiness (Tenderness on touch)

Fluffy (Soft) Less Fluffy (Hard)

Elongation
Cooked Rice Comparison
Parameters Raw - Old Raw - New Steam Sela
Appearance Generally Off- White Creamish White Creamish /
white Golden

Stickiness Well Separated Slightly Sticky Separated Well Separated

Fluffiness Soft on Touch & Soft on Touch & Slightly Hard on Hard on Touch &
Chewing; Water Chewing; Water Touch & Chewing; Water
absorption good absorption poor Chewing; Water absorption good
absorption good

Aroma Mild to Optimum Strong to Mild Mild Acceptable

Elongation Good Average Good Good

Taste Good to Average Very good to Good to Average Average

Good
Basic Cooking Information
o 3 Types of Cooking Methods:
 Water Drain-out / Open Pot Method
 Absorb / Closed Pot Method )
 Micro-wave Method
o Pre-soaking of rice for 30 min – 2 hours
 For Raw & Steam : Soaking Time - 30 Min
 For Sela : Soaking Time - 2 Hours

o Rice to Water Ratio

 Open Pan ( Drain Out Method ): 1 Cup of Rice and 4 cup of Water
 Closed Pan ( Absorb Method ) : 1 Cup of Rice and 1.75 – 2.0 Cup of Water
o Cooking Time
 Raw & Steam Rice : 8 – 10 Minutes
 Sela Rice : 12 – 15 Minutes
 Brown Rice : 15 Minutes
Thanks!