The total heat of desorption of rice (Q(t)) was determined for several rice types as a function of moisture content (MC), and kernel temperature, using a semi-theoretical approach in which desorption isotherms were used in conjunction with the Clausius-Clapeyron equation. Q(t) decreased exponentially as MC increased, decreasing sharply for MCs above 15% and approaching the latent heat of vaporization of free water at MCs around 20%. Q(t) of parboiled rice at 12.5% MC was significantly less than that of non-parboiled lots. Q(t) of medium-grain "Jupiter" was significantly greater than that of long-grains at 12.5% MC. Equations that predict the energy required to dry a unit mass of rice from an initial MC to a final MC were derived. (C) 2011 Elsevier Ltd. All rights reserved.