Once the rice is ready, the farmers harvest by hand, dragging nets across the fields to collect the stalks. They keep about half of the rice for food, drying the kernels in the sun. The rice must be dried within 3-4 days, otherwise the germ will sprout and it is no longer suitable for storage.Inside, they dry and polish the rice. The rice husks are saved to fuel the kilns, which are then used to dry more rice and to make bricks.The yellow rice is taken to a factory, made into white rice and from that rice noodles, puffed rice, rice cakes and more.
All available for tourist to purchase and for export.
Chef Michele Pizzulo