Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in districts of Dakshina kannada and Udupi and most parts of Tamil Nadu in India. West Africa and the Caribbean African diaspora are also accustomed to parboiling rice.
Tender Notice: Tamil Nadu Civil Supplies Seeks Paddy Parboiling, Drying, Rice Mill Machineries Erection, Commissioning Services (India)
May 18, 2010; CHENNAI, Tamil Nadu, May 18 -- Tamil Nadu Civil Supplies Corp. said it was soliciting services for the supply, erection and...