| 摘要 |
A process for producing a quickly cooked rice product comprises heating hulled, polished, conditioned rice grains in a dry atmosphere to 140 DEG C., maintaining the grains at 140-225 DEG C. for 1-10 minutes, and then cooling the grains to produce cracks in the grains. The rice grains have a high content of amylose when the product is to be cooked in water. When the product is to be cooked in milk, the rice grains have a low amylose content and after having been treated as described above, they are coated with gelatinised rice starch. |
