The present invention relates to a process for making a shaped cereal grain product that has a surface crust and an appearance of fully cooked but intact grains and/or pieces of grains joined together. In the process of the present invention a plurality of cereal grains having different cooking times under the same cooking conditions are selected or modified so that each cereal grain has a predetermined cooking time under the cooking conditions used in the process. These grains are cooked in hot water and/or steam until they are fully cooked and have developed sticky surfaces as a result of re-absorbing the cereal starches and/or gums leached out into the cooking water. The grains are added to the cooking water and/or steam in a sequence and at times dictated by their respective cooking times so that they all become fully cooked at approximately the same time. The grains are then cooled to a temperature lower than about 180.degree. F. in a manner such that the grain surfaces remain sticky. After cooling the grains are formed into a shaped unit while retaining the identity of individual cereal grains and/or pieces of grains. After forming, the surface of the shaped unit is heated until a thin skin-like crust develops on its surface. This crust helps retain the unit's shape.