Instant dried pounded unripe rice

Traditional Kao Mao rice processing is a complicated process, from knocking only the rice seeds out, soaking in still water, roasting with low heat and pounding to separate the rind from the rice. Meanwhile, the Kao Mao grains have high humidity, cannot be kept for long and can only be produced during certain periods.  That triggers the invention of the dried Kao Mao that can be easily consumed, just by tearing it from the bag to cook like normal rice and the fragrant Kao Mao is ready to be served.