Various types of rice like raw, cured, dry heat parboiled, parboiled, hydration of rice in different forms, preparation of biodegradable plastics from the isolated starches from normal rice, japonica rice and japonica waxy rice, medicinal rice like Njawara, bamboo rice properties and starch from this, dietary fibre of raw and parboiled rice, energy conservation in various type of rice cooking, storage of rice in different containers, storage of brown rice and development of free fatty acids have beeninformed in the previous review. In the present review other products like canned rice, instant or quick cooking rice, detailed process of preparation of expanded rice, popped rice; flaked rice from different types of flakers and research information onthese three products, preparation of baked products from rice like bread, cakes, cookies; roti, in-vitro starch digestibility of various rice products, baby food preparation, various types of rice flour and their applications, rice noodle preparation and its properties, retort rice, germinated brown rice, extruded products from rice have been reviewed.
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