IMPROVED RICE PARBOILING PRACTICES:

Equipment and process description

,

A Training manual

Prepared by

Espérance ZOSSOU and Jonas WANVOEKE

In collaboration with Kokou Zotoglo, USAID E-ATP

Ouagadougou, September 2010

1. Introduction
Paddy rice is only fit for consumption when its outer seed has been removed through the
process of hulling. Parboiling may take place before or after this process. However, parboiling
is necessary so as to obtain rice which is of good quality in terms of its physical, chemical and
sensory properties. Therefore, parboiling is an activity of paramount importance and can be
defined as a method for processing paddy which helps to mitigate the effects of poor drying
(cracking) and improve yield quantitatively and qualitatively as the breakage rate is reduced.
It gives the product better consumer appeal, thereby adding value to paddy rice and to the
finished product. The process consists in increasing the water content of paddy grains,
warming and drying them in preparation for hulling and polishing.

2. Principles and benefits of parboiling

The two major elements in the parboiling process are water and heat.
The benefits of parboiling rice are threefold, as summed up below :
1- It reduces the breakage rate during the hulling process ;
2- It makes for improved yield ; and
3- it helps to reduce losses of nutritive elements during the process of hulling and cooking the
rice.
Through the parboiling process, the rice undergoes chemical, physical and sensory changes as
follows:
 Chemical changes :
- the water-soluble substances (vitamins and minerals) are dissolved and allowed to permeate
the grains ;
- the lipoid materials in the endosperm are dissolved ;
- the gelatinised starch appears like a compact and homogeneous mass ;
- Lipoid matter are separated and go deeper into the compact mass of gelatinised starch ; they
are therefore less subject to extraction and
- Fat-soluble substances in the germ and the outer part of the endosperm are dissolved and
disseminated in the grain.
 Physical changes :
- the process of drying makes it possible to reduce the water content of the grain to an optimal
level for milling ;
- all latent or active biological processes (germination, proliferation of fungal spores,
development of insects at varying phases) are terminated ;
- the milling yield is better and quality is improved as there are less broken grains ;
- parboiled rice, even without milling, can be better stored and for a longer period as
germination cannot take place and the compact texture of the endosperm allows it to better
resist insect attacks and not to absorb moisture from the surrounding environment.
- Parboiled rice can be conserved longer and is less subject to rancidity.
 Sensory changes :
The most significant ones are as follows :
- Cooked parboiled rice has better digestibility ratio by reason of its texture and firm
consistency; and
- after cooking, the grains are firmer and tend to be less sticky.

3- Items required for parboiling rice with the improved system

There is a large variety of appliances that can be used for parboiling rice. For the purpose of
our training, we shall concentrate on the improved system developed by the Food and
Agricultural Technology Programme, or Programme de Technologie Agricole et
alimentaire (PTAA) of the National Institute for Agricultural Research in Bénin (INRAB).
Research has been carried out to prove its superior efficiency – technically, economically and
environmentally – as compared to the conventional system. The improved equipment for
parboiling rice comprises a cast aluminium pot and a galvanised iron steaming pan, in the
shape of a truncated cone, which is a bucket-like vessel, with perforations at the bottom and
the lower 1/3 of its edge.

Cooking pot Steaming pan Improved device

It should be possible to place the pot in such a way that that the perforated lower part of the
pan can fit into it. This device is available in two types : (1) the smaller size which can handle
about 25 kg of paddy per steaming session, and (2) the medium size which can accommodate
an average of 45kg per session.
Another crucial material in the parboiling process is the paddy itself, which should be of good
quality, should not be too old, and should be relatively free of cracks. Quality of the final
product is dependent on that of the paddy used. Other accessories will be needed, in the form
of pans, small containers, baskets, stoves (in particular fuel-efficient stoves, to reduce
firewood consumption), big stirring spoons, drying areas, tarpaulins or covers made of jute
bags, etc.

4. The different steps in the rice parboiling process using the improved
equipment
Step 1 : First-stage washing of the rice
Paddy is washed clean in a basin containing a large quantity of water (about 3 litres of water
for 1 kg of paddy rice). This washing makes it possible to remove all types of dirt or residues
from the paddy (sand particles, grass, etc.) as well as unripe grains. These unripe grains,
which float at the surface during washing, are collected using a small basket or a sieve. Sand
found at the bottom of the basin is discarded after carefully retrieving the clean paddy.
Depending on the amount of dirt it contains, paddy can be washed 2 to 4 times.

First-stage washing of rice paddy

Etape 2 : First-stage draining
Once it has been thoroughly washed, the clean paddy is poured into a basket for the water to
drip dry. In this way, all the remaining water used in washing is allowed to drip from the
paddy.

First-stage draining

Step 3 : Soaking in hot water

After draining, the paddy is poured in a cast aluminium pot

containing clean water. This water should be floating
above the product. The solution is then put on a fire and
left until temperature reaches approximately 60°c. At this
temperature, the women processor can hardly dip her
fingers in the water as it is very hot. This marks the end of
the heating process.

Soaking of paddy
This single operation during which the paddy is occasionally stirred, will generally last 20 to
40 minutes for a quantity of about 25 kg of paddy. After heating, the paddy is removed from
the fire, then left to cool down overnight, i.e. roughly for 12 hours.

Step 4 : Second-stage washing and draining

The paddy is removed from the pre-heating water the following day, washed in clean water
then transferred to a clean basket for draining.
 Second-stage washing and draining

Step 5 : Pre-cooking the rice with steam

The drip-dry paddy is poured in the steaming pan which has been inserted into a pot
containing clean water (about 10 litres). Indeed, water contained in the pot should not touch
the bottom of the pan so that the product will not be wet. The water is heated to its boiling
point and the vapour generated passes through the holes in the pan to pre-cook the paddy rice.
This process will end when it is observed that the husks of some paddy grains have burst or a
heavy sound is heard when tapping the grains using the palm of one’s hand. Duration of this
process is about 13 minutes for 24 kg of paddy.

Pre-cooking the rice with steam

Step 6 : Drying the rice

Steamed paddy is first dried in the sun for about 1 hour 30 minutes, then collected and dried
in the shade for the remaining period, which can last for about 16 hours before hulling takes
place. For both purposes, paddy should be properly spread on tarpaulin, canvass or drying
areas. Drying the paddy in the sun then in the shade will reduce water content of the paddy to
about 21% and 10% respectively.

Drying the rice

According to the women involved in this process, the end of the period of drying in the shade
can be determined when the husk can be easily removed by rubbing the paddy between the
palms of both hands ; this signals the end of the entire paddy rice parboiling process and
hulling of the paddy can then start or paddy can be stored. Hulling can be done using the
roller-type or the Engelberg huller, with the operator making sure that the machine is set
properly. Breakage rate is about 15% if steaming has been correctly done and the huller
properly set.

5. Benefits of using the improved device

1- Rust-resistance

2- Reduced losses during the stage of pre-cooking the rice, as opposed to the conventional
method in which the paddy grains at the bottom of the pot are overcooked, leading to
considerable losses ;

3- Faster drying compared to the conventional method in which paddy is precooked directly
in water and not with steam ;

4- Improved yield at the hulling stage with low rate of breakage and good quality of the rice
after hulling, with a uniform colour ;

5- Reduced rate of consumption of firewood and water;

6- Reduced completion time as compared to the conventional method ;

7- Versatility of the device : it can also be used for cooking various local dishes requiring pre-
cooking with steam (local couscous from corn, cassava, yam, etc.) ;

6. Maintenance of the device

- Clean the equipment properly before and after use ;

- Do not put the steaming pan in direct contact with the ground as sand particles and other
foreign bodies might block the holes ;

- Avoid any shock to the steaming pan so as not to distort it ;

- Always use clean water for steaming.

7. Improving the quality of the parboiled rice- Role of the producers

The quality of any processed product is dependent on that of the raw materials used. Hence
the important role of the producer in ascertaining the quality of the parboiled rice as a
purveyor of raw materials. The role of the producer is to:

- Provide appropriate varieties

- Ensure good quality seeds are used

- Never allow paddy to come in direct contact with the ground (use tarpaulin and the
like)

- Clean the paddy

- Ensure that the quality of the paddy is retained during storage

8. Improving quality of the parboiled rice- Role of the processors

Quality of the parboiled rice is not dependent solely on the raw material used. It is also related
to the water and type of paddy used as well as controls carried out during the transformation
process. The role of the processor is to :

- Use good quality materials (paddy, water)

- Monitor and adequately control the process (washing, removal of dirt, draining, pre-
cooking, drying, hulling).
9. Parboiling rice and the Environment

Parboiling is an energy-intensive activity. In the past, the majority of operators used a type of
stove in the form of three assembled stones or simple bricks. There was considerable loss of
energy during the parboiling process and therefore the consumption rate of firewood was
high.

Traditional stoves requiring a large amount of wood for parboiling

In order to save energy and preserve the environment, several strategies have been developed,
involving the use of improved stoves (consuming less energy) as well as rice husk for
parboiling activities.

Improved stoves for reducing the amount of wood used for the purpose of
parboiling

Research has been going on since 2009 with the aim of improving thermal efficiency during
the process of parboiling rice. Several types of stoves have therefore been developed and
tested in the rural areas. The stove selected, significantly reduces cracking of the clay during
the drying phase and there is better smoke control as the fumes are no longer going in the
direction of the user since some holes have been made in the device to serve as a chimney.
However, it is important to continue monitoring this type of stove over a longer period so as
to obtain more reliable results.

Research has also been conducted in the use of rice husks as an alternative to firewood, which
accelerates deforestation and creates significant environmental problems. Different types of
rice husk briquettes have thus been developed and tested. Research is still on to identify the
most suitable combination for an optimal yield. People involved in the processing of rice may
therefore start by experimenting the rice husks in order to ascertain their suitability and reduce
the use of firewood.
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Houssou P. (2005). Valorisation des céréales au Bénin. INRAB/PTAA, Porto-Novo, Benin.

5p.

Houssou, P. (2004). Development on improved equipment for paddy rice in Benin. Uganda
journal of agricultural sciences n°9, pp 617-620.

Houssou P. (2002). Développement de l’étuvage du riz au Bénin. In Jamin J. Y., Seiny

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