Parboiled Rice - Huzenlaub Process

Huzenlaub Process

In older methods, clean paddy rice was soaked in cold water for 36–38 hours to give it a moisture content of 30-35%, after which the rice was put in parboiling equipment with fresh cold water and boiled until it began to split. The rice was then dried on woven mats, cooled and milled.

In the 1910s German-British scientist Eric(h) Huzenlaub (1899–1964) invented a form of parboiling which held more of the nutrients in rice, now known as the Huzenlaub Process. The whole grain is vacuum dried, then steamed, followed by another vacuum drying and husking. This also makes the rice more resistant to weevils and lessens cooking time.

In even later methods the rice is soaked in hot water, then steamed for boiling which only takes 3 hours rather than the 20 hours of traditional methods. These methods also yield a yellowish color in the rice, which undergoes less breakage when milled.

• Raw paddy rice.

• Vitamins and minerals in the bran.

• Put in a vacuum, rice loses all the air it carries within. In a following warm water bath the nutrients become more soluble and move out of the bran.

• To move these nutrients into the kernel, hot steam and air pressure are used, otherwise they would rinse out into the water.

• Parboiled rice carries 80% of the nutrients of brown rice.