As summer sets in across the countryside of Cox’s Bazar, the paddy harvest season is reaching its final stages. Villages are now buzzing with the age-old tradition of boiling and drying rice, led mainly by rural women and homemakers.
Once the paddy is brought home from the fields, it is boiled on clay stoves, typically by the household’s women. The cooked grains are then laid out to dry under the sun. Until sunlight is strong enough, the rice is carefully covered with straw or large tarpaulins to protect it.
Despite the labor involved, the process is carried out with a sense of joy and community. Both men and women participate in this seasonal work, turning it into a festive occasion. From threshing to boiling and drying, the rhythm of rice processing remains a cherished part of rural life in Cox’s Bazar.
By Mohammad Morshed
Photo: Hussain Setu
