An improved process for the production of cured rice from freshly harvested basmati type rice: Basmati rice is mainly preferred for the discreetness of cooked grains without visible lumps, reduced solubles, mouth feel and aroma, normally these desired characteristics are observed only in aged rice, where the duration of ageing is normally for about a year or more. The present invention deals with development of a process that helps in accelerating the ageing process of fresh basmati rice there by improving its culinary properties. The process developed involves exposure of the freshly harvested milled rice to an environment of high moisture, relative humidity ranging from 60-92%, and high temperature, at a temperature ranging 40-60° C preferably at 50 ° C, for a short duration of 10 to 30 days. The process improves the aroma and cooking quality of freshly harvested milled basmati rice after treatment, which is comparable to the naturally aged rice. It induces the natural changes in the physicochemical characteristics of rice within a span of few days which otherwise would have taken about a year or more.
