Abstract: A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding product which has a relatively-low level of microbiological activity and which is suitable for refrigerated distribution. The parboiled, medium grain rice is more tolerant to the high temperature and shear conditions of UHT processing. The rice maintains a soft texture for greater than 60 days of refrigerated storage in the finished rice pudding product.

Abstract: A clouding agent for dry beverage mixes is prepared by first forming a mixture of titanium dioxide and water and then subjecting the mixture to high speed shear. A spacing agent and suspending agent are then added to the mixture and the mixture is again subjected to a high speed shear, followed by spray drying. The resultant clouding agent may contain higher quantities of titanium dioxide than conventional clouding agents to thereby provide increased opacity without increased sedimentation. Further, the method of the invention provides higher throughput through the spray dryer and better yields than conventional methods of preparation.