Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled ingredients to ensure that foods which take longer to cook will be completely cooked in the final dish.

Parboiling is a technology to improve certain chracteristics of rice, it consists of three steps, soaking, steaming and drying,

SOAKING
The main objective of soaking is to achieve quick and uniform water absorption. The lower the water temperature, the slower the soaking process. However, temperature should not exceed the gelatinization temperature.
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STEAMING
Use of steam for gelatinizing the starch is preferred to other methods of heating as it does not remove any moisture from rice.

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DRYING
Parboiled paddy should be dried to 14 per cent moisture for safe storage or milling. Parboiled paddy is more difficult to dry and requires more energy than field paddy because its moisture content is much higher.
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