Rice grains were simultaneously enriched with vitamin (niacin, thiamin, riboflavin, and pyridoxine) mixes and cross-linked under acidic and alkaline conditions using acetaldehyde and epichlorohydrin, respectively. Results indicated that acidic cross-linked grains absorbed more vitamins than corresponding alkaline cross-linked rice (P<0.05). The acidic-linked rice retained the vitamins even after severe washing. Cooking and canning reduced vitamin levels in the unenriched rice below those in the unprocessed (raw) samples (P<0.05); conversely, enriched samples retained significantly (P<0.05) higher levels than the untreated control. Data from the cooking/canning processes suggested that the acidic cross-linking/enrichment treatments allowed the vitamins to penetrate the surface of the rice grains.