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I would seek any information on processing of instant rice. This information could be on research, equipment and technics. Thank you

The basic principles involve raising the moisture of milled white rice through cooking in steam or water, then treating the cooked grains in such a way that cracks, holes or fissures form in the kernel so that the surface area of the dried grain is much larger that normal rice.
The 'Instant' or fast cooking properties come from the fact that water can now much more quickly penetrate the grain. Like the difference between a solid piece of rubber and a sponge.
Quite critical to the process is the drying technique. One large manufacturer uses fluid bed drying, which keeps the grains separate during the drying process so they don't stick together.
There are volumes of information on this subject. One of the best is Luh, Bohr S. 'Rice Production and Utilization', an AVI Series book.

I am doing a project on Rice and its aflotoxins,but there seems to be hardly any information available.
I am planning to monitor the presence of microflora on common varieties of rice.
I'd be glad if you could give me some information regarding the same,at the earliest.
Any links in the internet would be fine.

hope this helps.
Haris

I would like to recieve some information on fagma process / artificial ageing carried out on rough rice ( i.e. paddy ) to increase the cooking properties of newly harvested rice

i would like to know the methods of improving cooking standard of new crop raw rice produced from orissa.the varieties available are mansuri,sona masuri,cr rice.

Please contact us if you can supply.