Steaming Paddy 

this is the traditional way of steaming paddy in village. very simple method.
The goal of parboiling paddy is to increase the nutritional value and lower the glycemic index of rice, making it acceptable for diabetic and diet purposes. The purpose of this study is to assess how long the paddy steams for in relation to the parboiled rice's physico-chemical characteristics and glycemic index. Paddy of the "Ciherang" variety, which was collected from Cirebon in West Java, was soaked in 60°C hot water for 4 hours before being steam-cooked for 20 and 30 minutes at 100°C. The rice was produced by steaming the paddy, drying it until it had a moisture percentage of 14%, then milling it with a husker and polisher.