Hot Extrusion	Dough made of rice flour, a fortificant mix and water passes through an extruder and cuts it into grain-like structures that resemble rice kernels. This process involves relatively high temperatures (70–110 °C). It results in fully or partially pre-cooked simulated rice kernels that have similar appearance (sheen and transparency) as regular rice kernels.
Cold Extrusion	Rice-shaped simulated kernels are produced by passing dough made of rice four, a fortificant mix and water through a simple pasta press. There is no thermal energy input other than the heat generated during the process itself. Temperature is maintained below 70 °C. Grains produced are uncooked, opaque and easier to differentiate from regular rice kernels.
Coating	Combines the fortificant mix with ingredients, such as waxes and gums. The mixture is sprayed on the rice on the surface of grain kernels in several layers to form the rice-premix and then is blended with polished rice.
Dusting	Used in the USA, this involves dusting the polished rice grains with the powder form of the micronutrient premix. The fortificant(s) sticks to the grain surface due to electrostatic forces. It is the most economical method. The label on the packaging states “to retain the micronutrients, do not rinse/wash rice before cooking”.
The first three processes produce a rice-premix that is blended with retail rice (polished rice packaged at rice mills). The fourth applies a micronutrient-premix directly to rice.