In South India, rice is generally parboiled in a large, round-bottomed, narrow-necked utensil, with lots of water. When it is almost cooked, a cloth is tied to the mouth of the utensil and all the extra water drained out. (This water is later fed to the cows!) The pot is tilted so it lies on its belly over a very low heat. A few live coals are placed on top of it as well, to dry out the rice grains. Here is how the same rice may be made in a modern kitchen.