Storage and the ageing of paddy enhances the consistency, aroma and flavour of cooked rice. Changes occur in the physical and chemical properties of the rice grain and the process has to be carefully managed. The paddy is aged in hygienically demarcated warehouses.
Steaming paddy improves the quality and nutritional content of the grain, and lowers its glycemic index. This gelatinized grain makes for a harder grain with a deeper colour and increased moisture content.