RICE PRODUCT

摘要

A process for the production of a convenient precooked rice product which requires a minimum of 8 minutes rehydration to a palatable state in boiled, hot water characterized in that rice grains are cooked so that their moisture content is from 55% to 75% by weight and dried at a temperature from 140 DEG C to 185 DEG C, in two stages firstly under stationary conditions to a moisture content of from 20 to 35% and secondly under agitated conditions to a moisture content of from 3 to 15%. The product may also be prepared for consumption by microwave cooking.