It is suitability of stomach which should decide par boiled rice vs raw rice. For most people who have used to use one type of rice in their family, switching to other type can cause stomach trouble, mainly indigestion, acidity and gastric problem. Par boiled rice has slightly more protein and fat absorbed from the rice bran and retained.
A look at the current par boiling process in rice mills raises doubt if the nutrition is absorbed and retained sufficiently. In olden days, par boiling used to be a slow process either at home or at the rice milll. In olden days (more than 30-40 years ago), the difference between par boiled rice and raw rice was substantial. A person used to one type and ate the other type wrongly would surely get indigestion in olden days. Today, the difference is becoming minimal. Par boiled rice is called steamed rice rather than true par boiled rice. And, raw rice is also called "lightly" steamed rice. I am experienced to "feel" the difference between par boiled vs raw rice quality by holding it tightly in my fist and looking at the color of the rice. Today, the "feel" is less and less than it was 25 years ago.
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Paddy Processing methods in South India is as below :
1.Raw Rice
[Raw Paddy is Dried below 11% Moisture or even Less .
Then It’s Directly Milled to get Brown rice & Brown rice is polished to White Raw Rice]
2. Steam Rice
[Raw Paddy is Directly Steamed .Then It’s Dried to reduce the moisture from 25 to 12 % Moisture, Milled & Polished to White Steamed Rice]
3. Ponni Boiled Rice (Single Boiled)
[Raw Paddy is Soaked in water tanks at normal temperature for Hours.Then its Boiled using manual or Automatic Paddy Cooker using steam from Pressure Boilers .Dried to reduce the moisture from 35 to 10 % Moisture, Milled & Polished to White Boiled Rice]
4. Kerala / Red Matta Rice (Double Boiled )
[Raw Paddy is Soaked in Hot water tank at around 80 Degree Celsius. Then its again Boiled using manual or Automatic Paddy Cooker. Dried to reduce the moisture to 10 % Moisture, Milled & Polished to White Boiled Rice]
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So the point i want to pitch here is, there are actually 4 different process in rice industry.
For this we have to understand that
Boiling of Paddy gives you Most nutritious Rice…
So the ranking in my opinion is based according to Boiling Process
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Rank 1 goes to Double Boiled Rice & It’s consumed more in coastal areas like AP & Kerala.
Due to Boiling twice (Boiling Paddy In Hot Water First & Boiling again through Paddy Cookers, more Gelatinisation[1] occurs & Ultimately more Nutritious.
But the Double Boiled Rice colour will be Dark to light Yellow & But not White, Smelly on Cooking ,Grain size is comparatively Big with Raw & single boiled rice , Rice Cooking time is more ,takes more time to digest.. So coastal people while going to fishing prefers this type for their spicy gravies )
In Tamilnadu Ration Shop Rice will be Mostly Double Boiled.
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Single Boiled Rice is mostly consumed in Tamilnadu & its ancient process from Tamilnadu.. The Single Boiled Rice Ranks 2 for its nutrition & Wins against the characteristics of Double Boiled Rice.
Cooked rice can be stored for more hours than Steam & Double Boiled Rice.
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Rice Fact : Old/ Matured Rice is good when compared with newly Harvested Crop
Old Rice on Cooking 1.Wont stick to each other 2.Wont spoiled even more water is added while cooking
[Water : Old Rice ratio,3 Cup* of water : 1 Cup* of Rice
Water : New Rice ratio,2 Cup* of water : 1 Cup* of Rice]
* any measuring cup common for both Water & Rice,
say a tumbler,100 ML plastic transparent cup
3.Yields more as it serves more persons
4. Old Rice Rates and Markets are always Premium.
New Rice is sensitive for cooking.
Steam Rice Process is now practiced in Many City across South India as Raw Paddy for steam Rice is only Newly Harvested Crop.
To improve Cooking quality of Newly Harvested crop, Steam Rice Process is introduced.The rates will be cheaper & target markets are highly competitive & customers will be middle & lower classes .
Steam Rice Ranks 3.
Also Steam Rice appearance & quality will be Processed to suit the market condition to resemble like Single Boiled & Raw Rice. So many steam rice consumers do not know what type of processed rice they are Eating !!!
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Raw Rice Ranks 4th place as no boiling takes places during Paddy processing.
Its consumed by people who falls in the taste of raw rice &
who believes that Raw Rice as Divine, Gods Gift & should be consumed without any human/Machine processing !!!
On polishing Raw rice tends to leave away all the nutrients its have.
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https://www.quora.com/What-is-the-difference-between-boiled-rice-and-raw-rice-Which-is-healthier
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