PROBLEM TO BE SOLVED: To provide an instant rice which realizes favorable food texture and excellent appearance without restricting raw material rice to glutinous rice and low amylose rice, even though nonglutinous rice other than them, and which makes hot-water restoration time shorter than conventional one, and its producing method.SOLUTION: The method is successively provided with a process for applying pressurization steaming treatment to unsoaked raw material rice, a rice cooking process for gelatinization pressurization-steamed rice grains, a first dry process for slowly drying the rice grains at relatively low temperature after the rice cooking process, a single grain forming process for loosening dried rice grains, and a puffing and drying process for drying single grain formed rice grains at relatively high temperature.COPYRIGHT: (C)2013,JPO&INPIT【課題】原料米を糯米や低アミロース米に限定することなく、これら以外の粳米であっても食感が良く、煮崩れがなく外観に優れ、かつ、従来に比して湯戻し時間が短いインスタントライス及びその製造方法を提供する。【解決手段】無浸漬の原料米に対し加圧蒸煮処理を行う工程と、該加圧蒸煮処理した米粒をアルファ化する炊飯工程と、該炊飯工程後の米粒を比較的低温で緩慢に乾燥を行う一次乾燥工程と、乾燥した米粒を解す単粒化工程と、単粒化した米粒を比較的高温で乾燥する膨化乾燥工程と、を順次設ける。【選択図】図1
