ABSTRACT: White rice is one of the main ingredients of Iranian food. Simple domestic processes like washing, soaking and cooking enhance the digestibility and nutritive value of the rice. The use of pesticides is essential to improve agricultural and cultivation operations. Nevertheless, residues of pesticides in foods are toxic and hazardous for human health. In the present study the effects of domestic processes including washing, soaking, usual and traditional cooking on diazinon and butachlor residues in white rice have been investigated. Results revealed that diazinon residue was decreased in white rice samples 59.12%, 93.61%, 92.56% and 14.14% by washing, soaking, usual and traditional cooking processes, respectively. Except traditional cooking, all treatments reduced diazinon residue significantly in rice samples. Butachlor herbicide residue was also reduced in rice samples 68.30%, 96.15%, 90.48% and 74.87% by washing, soaking, usual and traditional cooking processes, respectively. All processes decreased the butachlor residue in rice samples significantly. According to obtained results, washing, soaking and cooking processes except traditional cooking for diazinon, reduced diazinon and butachlor residues in white rice.