Talk:Instant rice
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FNHgroup12 (talk) 16:35, 25 February 2016 (UTC)
Untitled edit
There are general citations for quality and sources which seem to be extremely unhelpful. Suggest marking unsourced claims with [citation needed] to help improve the article. Antivert (talk)
The claim that nutrition is diminished by rapid cooking seems unsupported by any evidence whatsoever. It requires a citation of some sort (re: "not only is the nutritional value compromised") —Preceding unsigned comment added by 142.104.57.156 (talk) 21:47, 22 February 2008 (UTC)
What does this precooked rice taste like?.. i need an answer — Preceding unsigned comment added by 66.58.251.19 (talk) 22:51, 13 November 2012 (UTC)
Wiki Education Foundation-supported course assignment edit
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): FNHgroup12, Charlielau96.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 00:34, 17 January 2022 (UTC)
WikiProject Food and drink Tagging edit
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Vitimins edit
This article said, "They also try to make up for the loss of nutrients by adding their own nutrients such as B-vitamins, thiamin, folic acid, and niacin", but thiamin, folic acid, and niacin are B-vitamins. The way the sentence was written makes it sound as though they are not. I removed them.
Nick Beeson (talk) 13:30, 14 May 2009 (UTC)
Questionable disadvantages edit
Disadvantages
Instant rice has fewer of the calories, carbohydrates, and protein than regular rice.
- Two out of three of these are a good thing to reduce, thus not a disadvantage. 124.188.145.99 (talk) 10:59, 1 March 2013 (UTC)
- I agree, this page altogether (particularly this section) should be rewritten as it seems like it has been quite some time since the article was last edited. This could suggest some reasons why some disadvantages still remain on the page. If some of these disadvantages are still present nowadays, we might need some sources to back these up since there's a huge lack of sources in this section (and the page overall). --Jeer1002 (talk) 01:45, 1 April 2019 (UTC)
Preparation process edit
Making the rice [2] Drying of the rice [3] — Preceding unsigned comment added by FNHgroup12 (talk • contribs) 04:31, 13 February 2016 (UTC)
FNHgroup12 (talk) 16:35, 25 February 2016 (UTC)Sabrina
Physical properties edit
During original cooking of rice During the dehydration process During the rehydration process [1] FNHgroup12 (talk) 16:35, 25 February 2016 (UTC)Sabrina
Quality edit
Additives [1]
Novel combined drying[2] — Preceding unsigned comment added by FNHgroup12 (talk • contribs) 03:53, 13 February 2016 (UTC)
FNHgroup12 (talk) 16:35, 25 February 2016 (UTC)Sabrina Texture and starch digestibility [3] — Preceding unsigned comment added by FNHgroup12 (talk • contribs) 04:32, 13 February 2016 (UTC)
Packaging edit
microwave use [1] — Preceding unsigned comment added by FNHgroup12 (talk • contribs) 04:14, 13 February 2016 (UTC) FNHgroup12 (talk) 16:35, 25 February 2016 (UTC)Sabrina
References
microwave ready, not dehydrated edit
Caption on images reads 'Instant brown rice (microwave ready, not dehydrated) sold in Korea'.
Not dehydrated? Its either nonsense and needs deletion, or needs explanation.
- You're absolutely right, this is not "instant rice" in the sense intended. Any food can be cooked and packaged to later be heated up in a microwave and *might* be called "instant xxxxx" but don't get their own wikipedia page! I changed the lede to differentiate the invention of instant rice and such a product, and indeed the two photos do not belong on this page (especially since there isn't any photo of actual instant rice, which wouldn't look any different from other rice except the package!) so I'm removing those Interferometrist (talk) 23:25, 9 April 2022 (UTC)