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Quick-Cooking Rice

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Rice

Abstract

Ordinary milled rice requires 20–30 min to cook to a satisfactory culinary acceptability. In some instances, the rice is soaked, washed, and steamed, requiring a total attention time of about 1 hr. The relatively long preparation time has restricted rice consumption in the United States. Thus, effort has been directed toward development of quick-cooking rice to reduce the cooking time.

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Authors and Affiliations

  1. University of California, Davis, USA

    Bor S. Luh

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  1. Bor S. Luh
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  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor S. Luh Ph.D. (Food Technologist) (Food Technologist)

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© 1991 Springer Science+Business Media New York

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Luh, B.S. (1991). Quick-Cooking Rice. In: Luh, B.S. (eds) Rice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3754-4_17

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  • DOI: https://doi.org/10.1007/978-1-4899-3754-4_17

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-3756-8

  • Online ISBN: 978-1-4899-3754-4

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