What is Sile rice? Features, benefits, price and purchase
Sile rice or semi-cooked rice is called rice that has been partially boiled in the original shell and paddy. This product is also called boiled or easy to cook rice. The English name of Sile rice is Parboiled rice or Sella rice. This process has 3 steps, which we will discuss in the rest of this article. Buy Sile rice in bulk from the news distribution industry right now.
Sile rice processing steps
The three main stages of boiling rice in its shell are as follows:
- soaking
- steaming
- dry
These steps will make the manual processes of rice easier and at the same time will strengthen its nutritional characteristics. Because it introduces some of the minerals and vitamins in the bran into the rice grains during the cooking process. As a result, sile or semi-cooked rice is richer and has more properties than other rice.
Advantages
The processing method of this product changes the rice texture and adds useful nutrients to the rice texture. We can say that a layer of bran is placed on the seeds and protects them from pest attacks. For this reason, this method is used in many parts of the world. In general, we can say the advantages of Sile Rice as follows:
- Resistant to aphids
- Enriched with vitamins and micronutrients and
- macronutrients
- Very long shelf life compared to other rice
- Easy cooking
- Rich in thiamine
- Nutritionally similar to brown rice and suitable for all types of diets
- Suitable for low-calorie and gluten-free diets
- Treatment of constipation
- Increase the immune system
- Balance in the functioning of the digestive system
- Prevention and treatment of diarrhea
- Improving and reducing the symptoms of irritable bowel syndrome
- Reduce anxiety
- The seeds do not stick together
Features of Sile rice
Half-boiling rice together with the upper layer or bran causes nutrients, especially thiamin, to be directed from the bran to the endosperm. The entry of these nutrients into the grain is the reason for the change in the color of rice grains from white to gold. Bulk purchase of Sile rice from Mojdeh Food
- Golden color
- Jelly texture
- Rich in type 3 starch
- Rich in fiber
- Transparent and glassy appearance
- Prebiotic and containing beneficial intestinal bacteria
- Harder seeds and resistant to brittleness
Chemical processes and the preparation process of Sile Basmati rice
The heat of the starches in the half-boiled rice turns into gelatin, and after cooling, they retrograde, that is, they return to their original and solid state. Through gelatinization, amylose molecules are released from the starch granule network and spread to the aqueous environment around and outside the granules. These molecules are at their maximum viscosity when fully hydrated.
Boiled rice kernels should become clear when completely gelatinized. Cooling causes retrogression or return to the original state. That is, the amylose molecules bond with each other again and make a strong structure. This increases the formation of type 3 starch.
The third type of starch acts as a probiotic and is beneficial for human health. This starch is a dietary fiber and you can use it to enrich low-calorie and gluten-free diets. Of course, this makes the seeds harder and more glassy. For this reason, Sile rice needs less time to cook and rice grains do not stick together. But they are harder than other rices.
In North America, parboiled rice is often partially or fully precooked before being sold. They add minerals such as zinc or iron to it and increase their potential bioavailability in the diet.
Older methods
In the previous methods, clean paddy rice was soaked in cold water for 36 to 38 hours until the humidity reached 30 to 35%. Then they put the rice in the boiling machines with fresh cold water. Boil the rice until it starts to split. Then the rice was dried on woven mats. After cooling, they grind it.
Huzenlaub process
In the 1910s, the German-British scientist Erich Gustav Husenlaub (1888-1964) and the British scientist and chemist Francis Heron Rogers invented a form of boiling. In this method, rice kept most of the available nutrients. Today it is known as Husenlaub process. Whole grains are vacuum dried, then steamed and then vacuum dried. Then they remove the rice bran from it.. This process makes rice more resistant to weevils and less cooking time.
Modern methods
Even in new methods, rice is soaked in hot water. Then, instead of boiling, the rice is steamed. This method takes only three hours instead of twenty hours of traditional methods. These methods also produce a yellowish color in the rice, which will break less during grinding.[11]
Other variations in semi-evaporation include high-pressure steaming and different drying methods (dry heat, vacuum, etc.).
Nutritional benefits
Compared to brown rice, it has fewer properties, but it has more micronutrients compared to white rice with normal milling. The thiamine of sila rice is 70% less than that of brown rice. Also, boiling rice reduces the amount of niacin by 28%, biotin by 49% and pantonic acid by 25%. Of course, ordinary grinding without boiling and half-cooking reduces all these micronutrients by about 65%. So, after brown and whole grain rice, sila rice ranks second in terms of nutrition and supply of essential substances for the body.
Is sile rice harmful?
It has been a long time since some media have published information about the harms of sila rice and its carcinogenicity. Sile rice is not only not carcinogenic, but it has more properties than ordinary rice and is very suitable for health and weight loss diets. Arsenic is the only thing that makes all agricultural products, not just rice, a factor in increasing the risk of cancer. Of course, do not forget that the enrichment of half-cooked rice should be done in the right way so that the amount of arsenic in it decreases and you can drink healthier rice.
In 2020, scientists evaluated several rice preparation methods for their capacity to reduce arsenic content and retain nutrients, recommending a method that involved parboiling and water absorption. Therefore, you must prepare a product that is processed by this method and has done all the tests related to the amount of arsenic and all heavy metals and toxins and is approved by national and international standards.
Where can we buy good sile rice without arsenic?
Finding a product that, in addition to having proper nutritional properties, does not contain harmful and carcinogenic substances, is not an easy task. With the aim of maintaining the health of all Iranian and foreign households that use its products, the Good News Industry conducts tests related to the health of rice on a monthly basis.
Majdeh Food’s products enter the market after receiving all domestic and international standards and the approval of the Food and Drug Organization. So you can safely use the products of Mojdeh broadcasting industry.
The best Sile rice in the Iranian market
- Indian Mojdeh rice
- Setayesh Indian rice
- Eefa rice
Bulk purchase of Sile rice
The constant access and wide distribution channel of the gospel broadcasting industry has attracted many bankers and stores. Because this product is great for restaurants and catering, and it is used for cooking a large number of parties. One of our plans in the coming years is to maintain the quality and deliver Sile products to loyal buyers in the conditions of embargo and dumping. So, become a member of Mojdeh Food’s great team and benefit from discounts and installment purchases of wholesale Sile rice. Our experts are responding to you, dear ones, every day. Get in touch with Mar through WhatsApp or phone.
Wholesale price of Sile rice
Due to the situation of inflation and instability in the currency market, we cannot consider a fixed price for the products. For this reason, to know the daily price of Sile rice, contact us or send a message via WhatsApp and receive the product catalog.