A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component the whole grain rice component comprising at least about 75% by weight rice or up to about 100% by weight rice cooking the whole grain rice component and water to form a cooked whole grain rice material cooling the cooked whole grain rice material tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material and shredding the tempered whole grain rice material to form continuous net like sheets of the whole grain rice shredded product.
