Contact Us through info@lovekonjac.com
Contact Us through info@lovekonjac.com
During production, the rice is first cooked to softness, then dehydrated to remove most of its moisture. This process changes the rice’s structure, creating tiny pores inside each grain. When you later add hot water or heat it in the microwave, the rice rapidly reabsorbs moisture and returns to its cooked form in just a few minutes.
The secret behind instant rice’s quick preparation isn’t magic—it’s food science.
When rice is first cooked, the starch molecules undergo a process called gelatinization. The grains absorb water, swell, and soften. When these cooked grains are dehydrated, most of the water is removed, but the internal structure remains porous.
During this stage, microscopic air pockets form inside each grain. These pores act as tiny channels that let steam or hot water quickly penetrate the rice when reheated. So instant rice doesn’t actually “cook” again—it simply rehydrates.
That’s why instant rice is ready in minutes, while raw rice takes 20–30 minutes to fully cook. It’s a clever bit of engineering that turns traditional cooking into a two-step process: pre-cook, then rehydrate.
While instant rice saves time, it comes with a few trade-offs. The heat and dehydration process can cause some loss of nutrients, especially B vitamins and certain minerals that are sensitive to high temperatures. The texture may also become slightly drier or less fragrant than freshly cooked rice.
Modern food innovation is changing the game. Instead of relying on dehydration, our ready-to-eat konjac rice uses a new process—fully cooking and sterilizing at high temperatures to lock in freshness and nutrients.
This next-generation instant meal blends konjac rice with mung beans, chickpeas, quinoa, and oats to deliver a healthy instant meal that’s rich in fiber and plant-based protein, yet low in calories and carbohydrates.
Unlike traditional instant rice, it doesn’t lose nutrients through dehydration—and it’s ready straight from the pack or after just 1–2 minutes of heating.
Instant rice cooks quickly because it’s already been cooked and dehydrated—its porous structure allows rapid rehydration. But ready-to-eat konjac rice takes convenience to the next level through advanced cooking and sterilization technology, offering a quick, nutritious, and naturally balanced meal without compromising taste or health.
In today’s fast-paced world, true convenience means more than saving time—it means choosing food that’s smart, healthy, and sustainable.
Ready-to-eat konjac rice represents the future of instant meals—where science meets nutrition, and convenience meets wellness.
