This study presents the effects of torrefaction on the basic characteristics of rice straw. Rice straw was torrefied in a horizontal tubular reactor at temperature ranging from 200-450 ℃, for torrefaction periods varying from 0-50 minutes. The torrefied rice straw products were characterized in terms of their elemental composition, energy yield, ash content and volatile fraction. The gaseous products were also analyzed. Furthermore, the energy and mass yield were found to decrease with an increase in the torrefaction temperature, whereas the higher heating value increased up to 350 ℃ which decreased on further increasing the temperature.