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Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in texture and flavour during convenience rice processing are, in many cases, poorly understood.

This review describes pre-cooking methods including washing and soaking, cooking methods including cooking in excess water, by absorption and by high pressure, and post-cooking technologies including cooling, freezing, retorting, canning, drying and storage, as well as the influence of each process on physical properties and sensory attributes of cooked rice.

Water diffusion and starch leaching, which occur in many processing steps, are important factors affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by absorption …