Idli rava (also knows as rice rava, idli sooji, or cream of rice) has semi-coarse fine texture. Grinding is not necessary. Parboiling is the process of soaking, steaming and drying the complete grain (with hull) of rice. The steaming enables the idli rava to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish than regular idli rava.