Effect of Microwave Treatment of Pre‐soaked Paddy, Brown and White Rice

The gelatinizing effects of microwave energy on whole grain rice were tested using paddy, brown and milled white rice. Rice at 30–35% moisture showed promising gelatinization results with microwave heating at atmospheric pressure. Products from short and medium grain rice were similar to parboiled rice and had less pasty characteristics. An expected surface gelatinization of whole kernels by the microwave “self‐leveler” effect was not observed.