Cereal Chem 49:430 - 435.  |  VIEW ARTICLE
Improved Canning Stability of Rice by Chemical Modification.

J. E. Rutledge, M. N. Islam, and W. H. James. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The process developed involves intra- and intermolecular cross-linking of rice starch by epichlorohydrin. Reinforcing the bonds holding the granules together within the kernel results in marked changes in the swelling behavior of the rice grain, and its subsequent resistance to overcooking. The process would eliminate the need for parboiling rice for use in heat-processed formulations such as canned soups. Solids losses were 78% less than those obtained from commercial parboiled rice suitable for canning.