Preparation of various processed rice products

Raw rice and parboiled rice are mostly used for the preparation of several processed rice products. The matured and well filled grains are dried in the sun for 3 to 4 days to reduce the moisture to 13 to 14 percent. The non-waxy or non-glutinous rice was found suitable for the preparation of cooked rice, popped and puffed rice, beaten rice, idli and dosai cakes etc. The rice cultivar RR 363-36 yielded good quality popped rice. Beaten rice soaked in water (2 times of its weight) for about 30 minutes under the lid cover gave excellent swelling properties. Kalyani-2 was rated best for preparation of beaten rice.