Process of preparing a quick-cooking brown rice

Claim 1

A PROCESS FOR PREPARING A QUICK-COOKING BROWN RICE WHICH COMPRISES PARTIALLY HYDRATING RAW BROWN RICE GAINS IN WATER AT A TEMPERATURE ABOVE ABOUT 165*F. TO INCREASE THEN MOISTURE CONTENT TO 20-50% TO PARTIALLY SPLIT THE BRAN COAT, STEAMING THE PARTIALLY HYDRATED RICE GRAINS TO PARTIALLY GELATINIZE THE GRAIN SURFACE AND FIRM THE GRAIN THEREBY PREVENTING SOLIDS LOSSES, PARTIALLY HYDRATING THE RICE GRAINS IN WATER TO INCREASE THEIR MOISTURE CONTENT ABOUT 3-5%, STEAMING THE STEAMED AND PARTIALLY HYDRATING THE RICE GAINS TO FURTHER GELATINIZE THEM, SUBJECTING THE RICE GRAINS TO ADDITIONAL CYCLES OF PARTIAL HYDRATION AND STEAMING TO INCREASE THE MOISTURE CONTENT OF THE RICE GRAINS TO ABOVE 65% AND FULLY GELATINIZE THEM, AND THEN DRYING THE HYDRATED, GELATINIZED GRAINS TO A MOISTURE CONTENT OF LESS THAN ABOVE 14% BY REMOVING THE MOISTURE FROM THEIR SURFACES AT A RATE SUFFICIENTLY FASTER THAN IT CAN DIFFUSE THERETO FROM THEIR INTERIORS TO SET THE GRAINS IN THEIR ENLARGED CONDITION AND PRODUCE A POROUS STRUCTURE THEREIN.