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Hydronix digital sensors are now proven to give highly accurate and reliable results allowing rice processors the ability to more accurately control their process. Around 50% of the worlds’ paddy rice production is parboiled. This is a process during rice production in which the paddy (raw) rice is steamed in the husk and then dried. This hardens the individual grains making them easier to handle and reduces the amount of broken kernels during milling. Other benefits include an increased product storage life, an increased nutritional value and sterilisation of the grain. The need to measure moisture There are three basic steps to the parboiling process. While in the paddy form, the rice is soaked to achieve an optimum moisture level typically around 30%. The rice is then heat treated by steaming or boiling which gelatinizes the starch within the kernel. This part of the process increases the moisture content of the rice grains to around 38% Finally the rice is dried to a moisture level of 12-14% where it can then be stored or moved through to a milling process. Incorrect moisture levels in the parboiled rice leads