Method for producing rice with a low glycemic index and low glycemic load

A method for producing rice with a low glycemic index and a low glycemic load, comprising:

• a step of preparing husked brown rice;
• a step of humidifying the husked brown rice with water at room temperature until reaching a moisture content equal to 18-22%;
• after the humidifying step, a step of resting the husked brown rice for 24-60 minutes;
• after the resting step, a first heating step comprising heating the husked brown rice until the brown rice reaches a temperature of 80-85° C.;
• after the first heating step, a first step of cooling the husked brown rice in an environment at a temperature lower than the room temperature until the brown rice reaches a temperature of 10° C.;
• after the cooling step, a step of reconstituting the husked brown rice for 24-72 hours, maintaining the moisture content of the husked brown rice, until the husked brown rice reaches the room temperature;
• after the reconstituting step, a second heating step comprising heating the husked brown rice until the husked brown rice externally reaches a temperature of 60-65° C., corresponding to an internal temperature greater than 70° C.;
• after the second heating step, a second cooling step until the husked brown rice reaches the room temperature;
• after the second cooling step, a step of refining the husked brown rice having a moisture content equal to 18-22%;
• after the refining step, a drying step until reaching a moisture content equal to 12-13%.