Miniket paddy, locally known as usna chawal or ukda rice in India, is grown in the fertile plains of West Bengal and Odisha and is widely used in Eastern India and Bangladesh. The paddy undergoes a traditional hydrothermal process of soaking, pressure-steaming, and drying the raw paddy before milling, while still in the husk, to produce nutrient-rich, non-sticky Miniket Parboiled Rice. This method retains more B-vitamins, iron, and minerals from the outer husk, resulting in a lower glycemic impact compared to raw white rice. The final product yields slender, fluffy, and non-sticky grains that resist breaking during milling and remain firm after cooking. An elderly woman cooks Miniket paddy in a dark kitchen using a wood-burning stove in a house. After parboiling, the paddy is spread out to dry in the sun to produce Parboiled Rice before milling at Tehatta, West Bengal, India, on August 31, 2026.
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