Instant rice noodles are prepared by preparing first a rice flour in which its starch is gelatinized partially. and then. the flour is mixed with water at a temperature and for a time to form a dough and to gelatinize the starch further, but not completely. the dough is extruded to obtain the dough in a form of noodles, the noodles are steamed to firm them. the firmed noodles are blanched with water at a temperature and for a time to gelafinize the starch further, and then. the blanched noodles are dried to a moisture content to below 15a by weight. When rice flour is employed as a starting material. it first is steamed for preparing the rice hour in which the starch is gelatinized partially. and when whole rice is employed as a starting material. the whole rice is steamed to gelatinize its starch partially and then. the rice is milled for obtaining the rice flour in which the starch is gelatinized partially.
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