Rice is the staple food more than a half of the world’s
population. An approximately 90% of the world’s rice is
produced and consumed in Asia. Thailand, as one of the
leaderships in exporting rice, produces many varieties of
cultivated rice, such as Suphanburi 1, Chainat 1 and Khao
Dawk Mali 105. Amongst those varieties, Khao Dawk
Mali 105 (KDML 105), well known as Jasmine Rice, is the
most popular variety for domestic consumption. KDML
105 when cooked provides the pleasant aroma and soft
texture. In the present work, KDML 105 is therefore
subject to investigate for producing the instant rice. To
obtain the instant rice, the freshly cooked rice must be
dried to a certain level, practically 6–12 g/100 g dry basis
moisture content (Luh, 1991).