In this study,Fook Lam Moon Crystal-Rice as a raw material to produce instant rice,the presoaking time,water quantity and cooking time required for instant rice production,and the steam cooking kinetics of pre-soaked and unsoaked rice during the process of the steam cooking were studied.The initial production conditions we obtained from experiments were that about 1 h was needed for complete water absorption at 20℃ in trap water,and the quantity of rice and water required for producing 200 g rice were about 75 g and 125 g,respectively.And at room temperature and pressure conditions of steam cooking,the cooking time of presoaked and unsoaked rice were about 18 min and 26 min,respectively,it indicated that presoaking of rice before cooking reduced the cooking time about 8 min.Results from steam cooking kinetics study showed that both presoaked rice and unsoaked rice were in line with the first-order kinetics equation during the steam cooking process,and cooking of presoaked rice two rate constants were observed while in the case of unsoaked rice three cooking rate constant were observed.Further,at the various stages during cooking the sizes of cooking rate constants were different,which was mainly due to the complete water absorption of presoaked rice before cooking and the difference of physical and chemical changes and the limiting fac-tors of cooking rate at the various stages.The research process and results give a reference for the standardization of the initial production conditions and the improvement of the production process of the instant rice.