Rice Quality Inspection aims to check, measure and test the quality of rice. It determines that the rice being delivered meets buyers’ quality needs and standard requirements. It provides businesses with confidence that the product has the required properties in terms of safety & quality.
The rice quality inspection involves wide range of inspection & analysis activities at the packing location. They are as follows:
The Rice Professionals validate the ones which meet all the criteria and if the rice does not meet all the agreed specification then no compromises are made even if it means rejecting the fully processed batch.
Rinse the rice thoroughly two or three times until the water runs clear.
Soak the rice briefly for 20-30 minutes as soaking encourages the grains to relax and absorb moisture. This allows the rice to expand into thin, long grains that will not break during cooking.
After soaking, drain the rice carefully.
Use a large pot for cooking rice with wider base giving maximum space to expand.
Do not stir or disturb the rice as it cooks. Removing the lid will let the steam escape and the rice will cook unevenly. Let the cooked rice rest, covered, for a few minutes before serving.