| 摘要 |
In a first stage, by use of hot water, steam and/or pressurized steam, there is prepared water absorbing rice, in which 38-115 parts weight of water is contained per 100 parts weight of rice, and this rice is refrigerated or/and frozen; in a second stage, water is further absorbed into the rice to such an extent that 72-130 parts weight of water is contained per 100 parts weight of rice, thereby obtaining highly water absorbing rice, in a state where the rice grains are hardly pasty. Heretofore, to obtain excessively water absorbing rice, the surface of the rice grains inevitably go pasty so that the rice is ill-tasted and sticky to tend to make the subsequent processing difficult. However, according to the present invention, the highly water absorbing rice can be obtained in the state where the rice grains are almost free of being pasty. The highly water absorbing rice according to the present invention is, even when it is cooked and heated thereafter, solid on the surfaces of the rice grains and soft inside, and gives an excellent taste, thus enabling to supply tasteful cooked rice. Furthermore, this rice, when frozen and dried, is turned to an excellent instantaneously cookable rice. |
