ABSTRACT
Many quick-cooking rice products and processes have been developed and patented during the past decades. Among the processes and products devel oped, the following are the commercially useful quick-cooking processes (Luh, 1991b):
(1) Soak-boil-steam-dry method: Raw milled white rice is soaked in water to 30% moisture and cooked in boiling water to 50-60% moisture, with or without steam. The product is further boiled or steamed to increase the moisture to 60-70% and then dehydrated to 8-14% moisture to maintain a porous structure. A significant modification of the procedures is a dry-heat treatment to fissure the grains prior to cooking and drying.
