| 摘要 |
The process of the invention may be employed with raw or parboiled non-waxy rice and produces a cooked and dehydrated rice. In a preferred embodiment the cooked and dehydrated rice is expanded, or puffed, to produce a rice product capable of rehydration to palatable textural state within 90 seconds after the addition of boiling water. The process consists of gelatininzing and glassifying the rice, and then drying the rice. The preferred process employs this process and then expands, or puffs, the rice. Apparatus for expanding rice in accordance with the preferred process is provided.
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