This process was invented by Ataullah K. Ozai‐Durrani in 1939[1] and mass-marketed by General Foods starting in 1946 as Minute Rice, which is still made.
It is then placed in large ovens for dehydration until the moisture content reaches approximately twelve percent or less.
The basic principle involves using hot water or steam to form cracks or holes in the kernels before dehydrating.
The notable advantage of instant rice is the rapid cooking time: some brands can be ready in as little as three minutes.
Currently, several companies, Asian as well as American, have developed brands which only require 90 seconds to cook[citation needed], much like a cup of instant noodles.