The process for preparing a quick-cooking white rice comprises the steps of soaking the grains of white rice in water at a temperature below the gelatinisation point of the rice, draining and rinsing repeatedly the grains of white rice with water at a temperature below the gelatinisation point of the rice, placing the grains of white rice in a reactor closed to mass transfer, heating the reactor to cause the grains of white rice contained therein to gelatinise, removing the gelatinised grains of white rice from the reactor, and separating the gelatinised grains of white rice.
