Freeze-drying conditions significantly affected bulk density and porosity of dried food products. Boiling time also affected the structural properties of freeze-dried rice kernels. Bulk density decreased and porosity increased when decreasing the applied pressure during freeze-drying. In addition, rice samples boiled for lower time period presented the lowest value of porosity and the highest value of bulk density, while those boiled for higher time period showed the highest value of porosity and the lowest value of bulk density, respectively. The above results were visualized with Scanning Electron Microscopy and image analysis.