Rice flour can replace wheat flour to increase the utilization of rice and to diversify rice processing. The objective of this study was to disinfest and sterilize rice flour by radio-frequency (RF) heating to enhance the level of hygiene and safety of rice flour. The results showed that the RF output power was influenced by the RF electrode gap and weight. The smaller RF electrode gap and larger rice flour loading had higher RF power output. The temperature of rice flour increased with increasing RF heating time. The temperatures of rice flour for successful disinfestation and sterilization would be about 60˚C and 100˚C, respectively. 4.5 kg indica and japonica rice flours placed in RF with a 16 cm electrode gap required 120 s and 300 s to obtain 100% mortality of Sitophilus oryzae and 100% lethality on total bacterial count, respectively. Additionally, there was no significant difference on the appearance of rice flour.