| 摘要 |
PURPOSE:To prepare boiled rice depressed in excessive tackiness, having goof luster and having excellent flavor, taste and texture by controlling the temperature of the rice within a specific range at the start of rice boiling and subsequently boiling the rice under pressure. CONSTITUTION:The temperature of rice is controlled to 30-70 deg.C, preferably 40-60 deg.C at the start of rice boiling, and the rice is boiled under pressure to provide the objective boiled rice. |
