Abstract: Effcet of hot-air drying, microwave drying, hot-air and microwave drying, microwave and hot -air drying on quality of instant rice were studied. The quality of instant rice preduced by microwave drying (690W, 90min )and then hot-air drying(8O℃, 40min )is the best among the four methods. The instant rice possesse similar flavour and taste as the fresh cooked rice after rehydration in boling water. The rehydration rate can be up to 2. 47.

Key words: Instant rice Microwave drying Hot-air drying