Preparing the perfect consistency of rice when cooked in small batches on the home stove usually is no problem for household chefs, but processing 10,000 pounds of rice per hour while striving to maintain consistent quality can present a considerable technical challenge for food processors. Conventional high-volume processes used for the cooking and cooling of rice after parboiling - to convert it for use in shelf-stable, ready-to-eat products -rncan often result in variations in the appearance and texture of the rice, an undesirable physical breakdown of the rice grains, and an adulteration of its flavor.
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