Abstract: A continuous process and apparatus for producing quick cooking rice or vegetables are provided. Such rice or vegetables produced according to the present invention require only approximately 3 to 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice and vegetables produced by this process are also high in nutrients in that very little removal of starch or other nutrients occur, with consequent minimal water fouling. The process involves contacting rice or vegetable pieces with water or steam until the rice or vegetable pieces are completely gelatinized and then drying the rice or vegetables.

Abstract: A continuous process for producing a quick cooking vegetable comprising the steps of spraying moisture and steam on discrete pieces of a vegetable as the vegetable moves along on a conveyor belt until the vegetable attains a moisture content of between about 50 weight percent and about 97 weight percent and a resultant temperature of between about 72.degree. C. and about 110.degree. C. such that the vegetable pieces are completely gelatinized; pre-drying the vegetable pieces by hot air at velocities ranging between about 100 m/s and about 140 m/s to a moisture content of between about 20 weight percent and about 30 weight percent; and finally drying the vegetable pieces by hot air at velocities ranging between about 75 m/s and about 110 m/s to a final moisture content between about 5 weight percent and about 15 weight percent.

Abstract: A continuous process for producing quick cooking rice is provided herein. Such rice only requires approximately 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice produced by this process is also high in nutrients in that very little removal of starch or other nutrients occurs, with consequent minimal water fouling. The process involves contacting rice, preferentially fissured rice produced by preheating, with water and steam such that the rice is completely gelatinized and has a moisture content up to about 70 weight percent. Such gelatinization is preferably accomplished by spraying the rice alternately and progressively with water and steam. The gelatinized rice, without stirring, is then dried to a final moisture content of between about 10 weight percent and 14 weight percent.