Process for pre-cooking rice

Claim 1

A PROCESS OF CONTINUOUSLY PRODUCING PRE-COOKED RICE, COMPRISING THE STEPS OF MOVING A LAYER OF UNCOOKED RICE GRAINS EQUIVALENT TO 10 CM. THICKNESS THROUGH WATER FOR A PERIOD EQUAVALENT TO ABOUT 10-15 MINUTES TO INITIATE AN INCREASE IN MOISTURE CONTENT THEREOF; MOVING AND LAYER OF RICE GRAINS IN AN UNDISTRUBED CONDITION OUT OF SAID WATER TO PERMIT THE DRAINING OF EXCESS WATER THREFROM FOR A PERIOD OF THE SUFFICIENT TO PERMIT DIFFUSION OF THE WATER RETAINED THEREON TO PROVIDE A MOISTURE CONTENT OF THE RICE GRAINS TO WITHIN THE RANGE OF ABOUT 20-25%; PASSING STEAM AT ABOUT 105-110*C THROUGH THE LAYER OF GRAINS FOR A PERIOD OF ABOUT 15 MINUTES; MAINTAINING SAID LAYER OF RICE GRAINS IN AN UNDISTRUBED CONDITION AND DRYING THE SAME UNIT THE WATER CONTENT THEREOF IS IN THE ORDER OF ABOUT 18-20%; AGITATING THE GRAINS OF RICE AFTER THEY HAVE ACHIEVED THE LAST MENTIONED WATER CONTENT; AND FINALLY PASSING DRYING AIR THROUGH SAID GRAINS UNITL THE WATER CONTENT THEREOF OF ABOUT 10-12%.