Rice flakes undergo more processing than any other type of rice. Processing begins by parboiling to partially cook the rice via steaming, followed by a process of rolling, flattening and finally, dehydration. The result is “rice” with a soft, mushy texture when cooked and a taste so mild it borders on bland. The nutritional value of rice flakes is similar to that of its intact counterparts. Brown rice flakes are a good source of fiber and iron, while the nutritional value of white rice flakes depends on whether processing also includes enrichment.
Pour 1 1/4 cups of water or broth in a saucepan for every 1 cup of rice flakes you plan to cook.
Turn a stove burner to high heat and bring the liquid to a full boil.
Stir in the rice flakes and cover the saucepan.
Reduce the heat to medium and without stirring, simmer the rice flakes just below boiling point for 5 to 8 minutes, until the flakes absorb all the water in the saucepan. As an alternate option, stir in the rice flakes, cover the saucepan and transfer the pan to a wire cooling rack. Let the rice flakes sit for 10 to 15 minutes or until the flakes absorb all the liquid in the saucepan.