Rice is one of the most important cereals consumed in the world. Not only the non-pigmented rice, but also other types of rice have shown considerable attention, such as pigmented grains due to their exceptional nutritional value. White and colored rice are rich in dietary fibers, proteins, and phenolic compounds with great antioxidant potential, being a promising alternative for the production of healthy gluten-free snacks. Furthermore, the use of rice by-products as ingredients in the production of novel rice-based food leads to sustainability and innovation. Rice can be processed into different food products, such as breakfast cereal, noodle, cake, bread, etc. However, the production of innovative rice-based food can be developed by the utilization of new processing technologies and its nutritional quality improved. In addition, consumer acceptance plays a key role in achieving success in the development of new food products. In the “Rice-based Foods: Scientific Advances and Quality Improvement” special issue, we hope to contribute to the scientific community on new trends in the cereal industry such as advances in processing technologies, use of by-products and improvement of nutritional properties.