The curing of freshly harvested paddy. Part II. Applications.

By steaming fresh paddy for 15-30 min.
and heaping the hot paddy for 1-2 hr. before
drying it by aeration in the shade, a rice
which possesses the appearance and cooking
qualities of old raw rice and the nutritionai
properties of parboiled rice is obtained.
A simpie type of rice cooker which can be
used to cook freshly harvested rice has been
constructed for use in the household. As the
rice is steamed preliminary to cooking, pastiness
during cooking is avoided.
The method of treatment has been applied
successfuiiy in rice mills.