Production of cereals in World is around 2600 million tonnes (MT) and India produces around 280 MT as on 2018-19. 750 MT of paddy is produced in World and India produces around 160 MT. From this, ~10% (16 MT) goes for the production of rice products like rice flakes, expanded rice and popped rice which are generally prepared or manufactured in small scale industries. Around 75 MT produced is used as raw rice and balance ( 75 MT) is used for the production of parboiled rice. World rice have been classified into 8 groups based on some of their physico-chemical properties like amylose content, gelatinization temp., alkali score, pasting behavior or viscographic parameters, cooking behavior etc. Importance of brown rice along with manufacturing large scale brown rice as well as nutri rice will be highlighted. Importance of Tiny rice mill will be highlighted. Parboiling, a method of improving the technological and nutritive values of rice will also be highlighted. Medicinal rice Njawara, a pigmented variety, having high nutrients compared to other normal pigmented and non-pigmented rice varieties, its various physicochemical properties, protein and lipid profile in comparison with non-medicinal rice will be touched upon. Preparation of pregelatinized starches will be informed. Usage of cereals, millets, legumes in the preparation of multi grain ready to cook (RTC) and ready to eat (RTE) products will also be touched upon. Making of dhal from whole pulses and their technologies which are generally followed all over the world in some parts of Asia will also be focused upon. Millet technology in brief, maize grits manufacture and products from maize, in addition manufacture of starch from tapioca, which is generally used for the manufacture of Sago will also be touched upon. If time permits weaning foods preparation will also be touched upon.