Abstract: The principal objects of the present invention are to provide an improved dry parboiled rice product and a process for preparing it, wherein the rice can be rapidly rehydrated for consumption, but yet is relatively non-starchy. This is achieved by modifying prior art parboiled rice procedures by less than completely gelatinizing the starch during steaming, and then tempering the rice under non-gelatinizing conditions for a period of time effective to reduce subsequent rupturing of the starch granules upon rehydration.

Abstract: A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.