PROCESS FOR PRODUCING RICE FRIES COMPRISED OF COOKED VISIBLE RICE-GRAINS FROM TWO TO FOUR SELECTED RICE-GRAIN VARIETIES WHICH AS A MIXTURE PROVIDE CUSTOM-MADE RICE-GRAIN TEXTURES FOR DIVERSE-CULTURE CONSUMERS WHILE OPTIMIZING RICE-GRAIN COHESIVENESS AND FREEZE-THAW PROPERTIES
A process for producing rice fries comprised of cooked visible rice-grains from two to four selected rice-grain varieties, which as a mixture, provide custom-made rice-grain textures for diverse-culture consumers while optimizing the rice-grains cohesiveness and freeze-thaw properties. Every one hundred pounds of predetermined percentages of raw rice-grains from two to four selected rice-grain varieties are cooked with two to three hundred pounds of a cooking-water in a batch-cooker and discharged when they become a viscous, flow-able mixture of partially-cooked visible rice-grains, which have a firmer-texture than fully-cooked rice-grains. Said partially-cooked visible rice-grains from two to four rice grain varieties are distributed through numerous die-plate holes of a low-shear, low-pressure former as numerous, parallel, continuous-strips still comprised of partially-cooked visible rice-grains. Said strips are cut into rice fries shapes which are fat-fried until the rice-grains defusing-water cooks the firmer-textured, partially-cooked starch-granules in the rice-grain centers and makes them soft and fully-cooked.
