Rice is a major staple food consumed by billions of people worldwide and is an important agricultural commodity in arkansas and the united states

The Department of Agriculture National Institute of Food and Agriculture awarded $294,000 to the Division of Agriculture of the University of Arkansas on September 1, 2026, under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310) to develop low-glycemic-index rice products using Arkansas rice varieties and commercially feasible processing methods.

The project will evaluate Arkansas rice varieties to identify natural characteristics associated with lower blood glucose responses, analyze nutritional components including starch, protein, fiber, and other compounds to understand their influence on starch digestion and glycemic index, and examine how common rice processing practices such as parboiling, milling, and cooking can be adjusted to slow starch digestion. Selected rice varieties and optimized processing approaches will be combined to develop rice products with the lowest possible glycemic response while maintaining desirable quality and consumer acceptance. The research will produce science-based recommendations for producing healthier, low-glycemic-index rice products that create value-added opportunities for rice farmers, breeders, millers, food processors, and consumers.

Performance of work occurs in Fayetteville, Arkansas, with a period of performance from September 1, 2026, through August 31, 2029. AFRI supports research to improve rural economies, increase food and agriculture profitability, and enhance human nutrition across six farm bill priority areas including plant health and production, food safety and nutrition, and agricultural systems and technology.

However, most commonly consumed rice varieties have a high glycemic index (GI), meaning they can cause a rapid increase in blood glucose levels after consumption. Frequent consumption of high-GI foods is associated with increased risks of chronic health conditions, including type 2 diabetes, obesity, and cardiovascular disease. As the prevalence and economic burden of these diseases continue to increase, there is a growing need to develop healthier staple foods that support improved dietary management while maintaining consumer acceptance. Developing low-GI rice products can provide new market opportunities for rice producers and processors, increase the value of arkansas-grown rice, and contribute to improved public health outcomes. This project will evaluate different arkansas rice varieties to identify those with natural characteristics associated with lower blood glucose responses. The projectwill analyze the nutritional components of rice, including starch, protein, fiber, and other beneficial compounds, and evaluate how these components influence starch digestion and GI. The project will also examine how common rice processing practices, such as parboiling, milling, and cooking, can be adjusted to slow starch digestion. Selected rice varieties and optimized processing approaches will then be combined to develop rice products with the lowest possible glycemic response while maintaining desirable quality and consumer acceptance. The expected outcome of this research is the development of science-based recommendations for producing healthier, low-GI rice products using arkansas rice cultivars and commercially feasible processing methods. The findings will benefit rice farmers, breeders, millers, food processors, and consumers by creating opportunities for value-added rice products with enhanced nutritional benefits. Ultimately, this project will strengthen the competitiveness of the arkansas rice industry, support agricultural innovation, and provide consumers with healthier food choices that may help reduce the risk and management challenges associated with diet-related chronic diseases.