Group 1 - The core concept of instant rice is its convenience, requiring only 2 minutes to heat compared to 20 minutes for traditional cooking, making it appealing for single servings [2] - Instant rice is gaining popularity in China, similar to its established market in Japan and South Korea, where production and sales have significantly increased over the years [2][5] - In Japan, the production of instant rice exceeded 200,000 tons in 2017, more than double that of 2000, while South Korea's CJ Foods brand surpassed 4.583 billion RMB in sales in 2023 [2][5] Group 2 - The production process of instant rice involves pressure soaking, high-temperature sterilization, and sealing, which allows it to be stored at room temperature for extended periods without preservatives [5][6] - The long shelf life of instant rice is attributed to the sterilization and sealing process, which prevents spoilage and maintains texture [6][10] - The control of water content and starch gelatinization during production helps to preserve the taste and texture of the rice [10] Group 3 - Instant rice differs from other convenience rice products, such as reconstituted rice, which is made from processed rice and additives, and freeze-dried rice, which is lightweight and suitable for outdoor use [12][16] - Freeze-dried rice retains a texture similar to freshly cooked rice when rehydrated, while frozen rice is simply cooked rice that can be reheated [16][18] - The variety of rice products available caters to different consumer needs and preferences, highlighting the evolving landscape of convenience foods [20]