Jasmine rice ( Oryza sativa L.) was subjected to two drying operations: combined microwave‐hot air drying (MHA) at initial power intensity of 3, 4 and 6 W g −1 and superheated steam drying (SHS) at 300 °C and 400 °C. During drying, kinetic rate constants of SHS were significantly higher than those of MHA. Both drying operations could decrease enthalpy of starch gelatinisation from 9.28 J g −1 to 1.64–6.17 J g −1, increase gelatinisation extent to 33.51–82.33%, decrease crystallinity from 28.87% to 18.15–21.33%, improve scavenging ability of 1, 1‐diphenyl‐2‐picrylhydrazyl, increase ferric reducing antioxidant power and increase hardness of cooked rice from 5.66 N to 5.83–6.55 N, depending on microwave power and drying medium temperature. However, taste profiles and liking scores were comparable to the regular brown rice. Therefore, MHA and SHS operations could be potentially used for reducing drying process and promoting antioxidant activity. Abstract : Combined Microwave‐hot Air Drying (MHA) and superheated steam drying (SHS) could decrease enthalpy of starch gelatinisation, increase gelatinisation extent and decrease crystallinity of brown rice, depending on microwave power and drying medium temperature. However, taste profiles and liking scores were comparable to the regular brown rice.