Fecha de publicación: 09/01/2025 Fuente: WIPO "tomato" A method for making partially cooked rice, including (a) adding rice to a liquid at the boiling temperature of the liquid or at a lower temperature, in which case the mixture is subjected to a heating process up to between 101 and 200° C., (b) subjecting the mixture to a cooking process at between 101 and 200° C. for 2 and 10 minutes, (c) separating the rice from the liquid and hydrating it without cooking by adding a liquid mixture to the rice and (d) maintaining the mixture until the rice has completely absorbed the liquid mixture. The partially cooked rice made from said process and a food product including the same, which requires, for its consumption, cooking for between 1 and 7 minutes without adding liquid.