In Kyrgyzstan, the technological process of post-harvest processing of rough rice differs significantly from that used in other rice-growing regions and countries. To enhance the nutritional value, quality, and taste of rice, a biotechnological fermentation process of rough rice is applied. During this process, complex biochemical reactions occur within the grain, which small-scale rural producers are unable to properly control. As a result, they rely on intuition, and the desired rice quality is not always achieved. The authors conducted field experiments using rice plant sheaves with panicles, as well as rough rice obtained through direct combine harvesting, processed with a new installation. The total duration of the experimental study with rice sheaves and panicles was 8 h and 48 min. During the experimental tests of rough rice harvested by direct combining on the new installation “A,” the authors found that, due to the increased density of the rough rice, the steam generator operated at full power (75 kW) for 8 min, while the water temperature in the generator reached 94 °C. The total duration of the process was 17 h and 57 min. As a result, rice of the “Zarcha” type, with a light brown color, was obtained.