As a food science expert with a focus on the processing and preparation of grains, I can explain the process behind why instant rice cooks so quickly.

Instant rice is pre-cooked and then dehydrated, which significantly reduces the cooking time required compared to regular rice. The process involves several key steps:


1. Pre-cooking: The rice is first cooked under controlled conditions to a specific level of doneness.

2. Tempering: After cooking, the rice is cooled quickly to stop the cooking process and prevent overcooking.

3. Degermination: The outer bran layer of the rice is often removed, which can make the rice more susceptible to water absorption.

4. Flaking or grinding: The rice is then flaked or ground into smaller particles, which increases the surface area for water to penetrate.

5. Dehydrating: The rice is dried to remove most of the moisture, which can be done through various methods such as freeze-drying or hot air drying.

Because of these steps, the rice grains are already partially gelatinized and have a reduced density. This means that when you add hot water or cook the instant rice briefly, the remaining water can quickly penetrate the grains and complete the gelatinization process, resulting in a much faster cooking time.

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Instant rice is made using several methods. The most common method is similar to the home cooking process. The rice is blanched in hot water, steamed, and rinsed. It is then placed in large ovens for dehydration until the moisture content reaches approximately twelve percent or less.read more >>