Abstract: This invention relates to a process for making shelf stable, shaped grain products, whose textures are comprised of visible, fully-cooked cereal grains joined together, and having said grains filled with a water solution containing soluble solids and an antimycotic agent. In the process of the present invention, whole cereal grains such as rice, oats, wheat, or other cereal grains are modified by either flattening the grains with cereal flaking rolls, creating small internal cracks in the grain structure, or cutting the grains into smaller pieces. The cereal grains are then cooked in a water solution with soluble solids and an antimycotic agent at temperatures over 190 F. Binders, such as starch, gums, or pectin are added to either gel the mixture or develop cohesive surfaced grains that become joined together. The cooked cereal grains which are now joined together, are formed into shapes with low shear forming equipment and heated and dried with an oven or hot air until their water activity falls below 0.85.