It is prepared in a large
quantity in the rice mills. Paddy (rice covered with husk) is
soaked in warm water in huge tanks for 24 hours. Next day water is
removed through the outlets. Steam is sent through inlets, until
it is in excess and comes out from the top cover of the tank.
Paddy is removed from the tank. It is spread and allowed to dry in
sunlight. Husk is removed and boiled rice is polished. According
to the quality and size of rice it is filled in different bags. It
is ready for the sale.
Now a days, electric heaters are used to dry
the boiled rice.
Even today, in the small villages, people
prepare boiled rice at home. They soak paddy in earthen pot for 24 hours. They
cook the paddy and dry it in the sun in the open. They remove the husk by
pounding it with heavy rocks.