Cooking time 10 minutes (less than 30% of the cooking time of normal brown rice). It is obtained from both raw and parboiled brown rice. Once cooked it has better texture and preserves its nutritional value.
ESPANOLA DE I+D technology incorporates two innovative concepts: (1) Thermal impulse cooking and (2) cascade drying process through integrated units. These concepts represent improvements in process and in industrial plant compared to conventional technology:
Increased productivity as the number of broken and stuck grains is minimized.
Reduction in equipment costs.
Reduction of wastage through loss of soluble solids in residual processing water.
Reduction of the problem of purifying residual waters.If the process conditions are modified, products of different characteristics and cooking times can be obtained. This allows you to have quick cooking rice for different uses: longer cooking rice is used in dehydrated food combined with other dehydrated ingredients - vegetables, meat products, seafood, condiments, etc. Quicker cooking rice is also used for preparing rice for garnishing, so it usually comes in bags (boil in the bag).