Abstract
In the previous paper, it was reported that the rice of favorable quality could be cooked by keeping the rice temperature above 98 t for at least 20 min.
In this paper, the heating speed and the boiling time were investigated. In addition to the 10 min heating used previously, a 5 min heating (rapid heating) was followed by boiling times of 15, 20, or 25 min, and a 18 min heating (slow heating) was followed by boiling times of 10, 15, or 20 min.
The samples prepared were also tested physically and chemically. The heating speed showed considerable effect on quality of the cooked rice. It was found that the rice temperature has to be kept above 98 t for more than 20 min in either rapid or slow heating to obtain the cooked rice with favorable quality.
