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
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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!
