Process for cooking grains

Abstract

A process for cooking grains in a bag having an air and moisture barrier is provided. The process includes filling a portion of the bag with a type of grain, such as rice, adding brine to the bag and leaving a headspace of air in the bag to enable the grain to expand as it is being cooked. The process further includes sealing the bag and placing the bag in a cooking device. The grain can be cooked in the bag by submerging the bag in hot water. The grain can also be cooked in a cabinet having various heat sources, a rotary drum or a continuous cooking device. The grain cooked by this process comes out loose and fluffy, and is not congealed. The process can be used for rice, oats and other grains.

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