Abstract: A method for producing rice with a low glycemic index and a low glycemic load includes, in sequence, preparing husked brown rice, humidifying the rice with water at room temperature until reaching a moisture content equal to 18-22%, resting the rice for 24-60 minutes, heating the rice to a temperature of 80-85° C., cooling the rice in an environment at a temperature lower than the room temperature until the rice reaches a temperature of 10° C., reconstituting the rice for 24-72 hours, maintaining the moisture content, until the rice reaches the room temperature, heating the rice again until the rice externally reaches a temperature of 60-65° C., corresponding to an internal temperature greater than 70° C., cooling the rice to reach the room temperature, refining the rice having a moisture content equal to 18-22% and drying until reaching a moisture content equal to 12-13%.