The invention relates to a
processing technique for rice. The
processing technique comprises the following steps of preliminary screening,
drying, secondary screening, cleaning, unshelling, husked rice separation, rice milling, preliminary classification,
polishing, screening, color sorting, metering, packaging, warehousing and storing. The
drying process comprises the following specific steps of firstly, feeding preliminarily-screened rice into a hot
air dryer, and performing
drying treatment at the temperature of 40 to 45DEG C until the
water content is 15 to 18 percent; and secondly, feeding the rice subjected to hot
air drying into
microwave drying equipment for performing drying treatment until the
water content is smaller than 13 percent. According to the
processing technique disclosed by the invention, a drying mode combines a hot
air drying method with a
microwave drying method, so that the cost of production equipment is reduced and the production efficiency is improved; and more importantly, the content of soluble
amylopectin of the rice can be increased, and the rice is enabled to obtain good
mouthfeel.