Abstract: A baked and expanded rice cracker comformed to the product standards was manufactured from polished long-grained nonglutinous rice.The technological process and parameters were determined by means of basic analyses and trial production. The moisture content of unbaked rice cracker blank after second drying, the time for steaming rice flour and the kinds and quantity of food additives applied were the three main factors that would affected the product quality. It would be full of good prospects in markets, economic and social benefit for the production of polished long-grained nonglutinous rice cracker because this kind of rice material was cheap and obtained easily.

Key words: Polished long-grained nonglutinous rice , Rice cracker , Technology of production