North American grass; it is heated to dry it
out and develop flavor, and this processing
gives its endosperm a distinctive glassy
appearance.
Quick-Cooking Rice Quick-cooking rice is
manufactured by cooking white, brown, or
parboiled rice, thus disrupting its cell walls
and gelating its starch, then fissuring the grain
in order to speed the infiltration of hot water
when the consumer cooks it, and finally
drying it. The fissuring may be accomplished
with dry heat, rolling, microwave treatments,
or freeze-drying.
Rice Flavor The flavor of rice depends on the
variety and the degree to which it is milled.
The outer portions of the rice grain contain
more free amino acids, sugars, and minerals,
and proportionally less starch. The more a rice
kernel is milled, and so the more of its surface
is removed, the less flavor and the higher
proportion of starch it contains.