Abstract: A method for preparing a cooked rice with stabilized quality on an industrial scale and cooked rice prepared according to the process, which has a moisture gradient formed between the outer layer and the inner layer of each rice grain and has no hard core in the rice grains when tested organoleptically. The method includes the steps of steaming raw rice having been subjected to a washing and soaking step to effect gelatinization of starch inside rice grains; cooling and individuating the resulting rice to remove moisture present on the surface of each rice grain; frying the resulting rice with an oil to form an oil film over the surface of each rice grain; and boiling the resulting rice together with seasonings and water. In the cooked rice, difference between the moisture content of the outer layer (to the depth of 0.5 mm from the surface) and that of the inner layer (portion deeper than 0.5 mm from the surface) of each rice grain is 2.5% to 5%, preferably 3% to 5%.

Abstract: A bus arbitration interface comprises first and second serial/parallel converting units connecting a DMA device to an LSI with a DMA controller built therein for exchanging a request signal sent from the DMA device to the DMA controller and an acknowledge signal sent from the DMA controller to the DMA device as serial signals, a DMA arbitration bus interface, that is an outside interface of the LSI, provided with signal I/O pins; and a DMA device arbitration interface that is an outside interface of the DMA device.