Treating a starch-containing food, preferably cereals and/or pseudocereals, comprises (a) providing starch-containing food having an initial moisture content of 20-35 wb%, preferably 22-25 wb%, (b) tempering the starch-containing food so that a gelatinization degree of at least 75%, preferably 85-99% is achieved, (c) cooling at least a portion, preferably total surface of the tempered, starch-containing food for 1-4 minutes, preferably 1-2 minutes, and (d) drying the cooled, starch-containing food to a final moisture of 10-14 wb%, preferably 10-12 wb%. Treating a starch-containing food, preferably cereals and/or pseudocereals, where the starch-containing food passes on the surface during the process conditions exhibiting various value pairs of temperature (T) and humidity (U) of the surface, comprises (a) providing starch-containing food having an initial moisture content of 20-35 wb%, preferably 22-25 wb%, (b) tempering the starch-containing food so that a gelatinization degree of at least 75%, preferably 85-99% is achieved, preferably based on a temperature higher than the temperature (final) of the glass transition curve, based on the humidity of the starch-containing food, (c) cooling at least a portion, preferably total surface of the tempered, starch-containing food to a temperature that is below the temperature (medium) of the glass transition curve based on the humidity of the starch-containing food for 1-4 minutes, preferably 1-2 minutes, and (d) drying the cooled, starch-containing food to a temperature that is above the temperature (onset), preferably between the temperature (onset) and the temperature (final) of the glass transition curve based on the humidity of the starch-containing food to a final moisture of 10-14 wb%, preferably 10-12 wb%. Independent claims are also included for: (1) fast cooking starch-containing food produced by the above method and (2) the food exhibiting a final viscosity of greater than 3200 cPoise, preferably greater than 800
