The curing of freshly harvested paddy. Part I. Principles of curing.

Suitable 'wet heat' treatment of freshly
harvested paddy or an incipient parboiling of
the rice just prior to cooking reduces the pastiness,
on cooking, of rice. Such heat treatment
can be used for curing paddy or rice to enable
its use immediately after harvest.
The viscosity of the gruel obtained by cooking
under standard conditions or the content
of alcohol precipitable solids in the gruei can
be used for curing the cooking quality of
rice samples.