Prabhupāda: Persian rice is famous.
Atreya Ṛṣi: Yes, it is prepared in a different way.
Prabhupāda: Persian rice?
Atreya Ṛṣi: Yes, we prepare it also differently. We first boil it and then take the water out and then steam it.
Prabhupāda: So first of all you boil?
Atreya Ṛṣi: And take the water out.
Prabhupāda: Paddy?
Atreya Ṛṣi: No, boil for two three minutes and then steam.
Prabhupāda: Rice?
Atreya Ṛṣi: And then steam. And it makes very long, individual...
Prabhupāda: And then you dry?
Atreya Ṛṣi: No, no. We eat it like that.
Prabhupāda: For two, three days?
Pradyumna: They eat it immediately after cooking.
Prabhupāda: Oh.
Pradyumna: Was that the rice she made, did she prepare it that way last night? This afternoon?
Atreya Ṛṣi: No. This rice isn't even Persian, it's American rice. Persian rice is too expensive, even in Persia. (break)
Prabhupāda: They make very nice puffed rice in Melbourne.
Atreya Ṛṣi: How do they make it, Śrīla Prabhupāda?
Prabhupāda: Not difficult. The paddy, they are boiled. And then again baked in the sunshine. Again boil, then again baked in the sunshine. Then the skin is taken out by that dekhi, what is called? That rice...
Pradyumna: Thresher?
Prabhupāda: Dekhi, husking, the skin is taken away. Then mixed with salt and make it heated. Then when it is prepared, then they heat sand, and in that heated sand you put the rice and immediately puff-puff-puff-puff-puff-puff-puff-puff-puff. Like that.
Atreya Ṛṣi: In America they probably have a short-cut process.
Prabhupāda: Maybe, what method?
Pradyumna: We used to have for breakfast. (end)