ABSTRACT
Prechilling the cooked rice results in removing most of the surface moisture that may be present after cooking and at the same time permits quick-freezing. Before freezing takes place, the individual grains are separated and kept out of contact with one another during the freezing process. The product is then frozen solid. Any appropriate freezing temperature may be used, but excellent results have been obtained by subjecting the rice to a moving air-blast at — 34°C. After the grains are solidly frozen, they can be brought together and packed in any desirable manner.
