Abstract: Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 ?m. Dried cereal finished products such as Ready-To-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and/or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A. providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the present rice based finished food products fortified with high levels of calcium.