BACKGROUND: Protein and some minerals of rice seed are negatively affected by projected carbon dioxide (CO(2) ) levels. However, an in-depth assessment of rice quality that encompasses both CO(2) and temperature for a wide range of nutritional parameters is not available. Using a free-air CO(2) enrichment facility with temperature control, we conducted a field experiment with two levels of CO(2) (ambient; ambient?+?200?ppm) and two levels of temperature (ambient; ambient?+?1.5 °C). An in-depth examination of qualitative factors indicated a variable nutritional response. RESULTS: For total protein, albumin, glutelin, and prolamin, elevated CO(2) reduced seed concentrations irrespective of temperature. Similarly, several amino acids declined further as a function of higher temperature and elevated CO(2) relative to elevated CO(2) alone. Higher temperature increased the lipid percentage of seed; however, elevated CO(2) reduced the overall lipid content. At the nutrient elements level, whereas elevated CO(2) reduced certain elements, a combination of CO(2) and temperature could compensate for CO(2) reductions but was element dependent. CONCLUSION: Overall, these data are, at present, the most detailed analysis of rising CO(2) /temperature on the qualitative characteristics of rice. They indicate that climate change is likely to significantly impact the nutritional integrity of rice, with subsequent changes in human health on a global basis. © 2020 Society of Chemical Industry.