Drying and intermittence processes on the polished and brown rice physicochemical and morphological quality by near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy

•The intermittency attenuated the drying effects to rice quality.•The time drying of rice affected the polished and brown rice quality.•The intermittence-drying preserved the rice endosperm in up to six cycles.•The protein, fiber, fat, starch, ashes contents was altered in the rice drying time.•Starch crystallinity of rice was altered with increasing drying time.