| 摘要 |
A process for preparing rice by subjecting a rice to a precooking step to specified gelatinisation, a partial drying step to specified moisture content, followed by subjecting so-obtained rice to a heat treatment in a hot inert gas stream at a specific temperature and for a specific time, while being in a fluidised bed and in a swirling motion. The so-obtained rice can have quick cooking or instant behaviour: it can be ready for consumption by cooking for 3-5 minutes or which can be ready by soaking in hot water for 4-6 minutes, and which rice has good eating properties. |
