The partial cooking of rice in its husk is a process that strengthens the grain and enhances its nutritional profile. This technique involves soaking, steaming, and drying rice before milling. One can execute this process at home, albeit with careful attention to detail, to achieve similar results as commercial methods.
This treatment improves the rice’s texture, reducing stickiness after cooking. Furthermore, it drives nutrients from the bran into the endosperm, increasing the levels of thiamine and other essential vitamins and minerals in the final product. Historically, this method originated as a way to improve the storability of rice in regions with humid climates.
