Rice (Oryza sativa) is a vital staple food for over half of the global population, with Chhattisgarh, India, being a significant producer often referred to as the 'Rice Bowl' of the country. Despite its large-scale production, substantial quantities of rice become deteriorated and unfit for human consumption, resulting in considerable waste. This study investigates the conversion of deteriorated rice into bioethanol as a sustainable solution to address both environmental and economic challenges. The process involves starch liquefaction, enzymatic hydrolysis, fermentation, and distillation. This manuscript focuses on optimizing the use of αamylase, a key enzyme for converting rice starch into fermentable sugars. Three varieties of deteriorated rice were evaluated, with DRS 2 showing the highest starch concentration of 73.61%. Optimal hydrolysis conditions were determined to be 8% α-amylase concentration, pH 6.5, and 90°C, which yielded 79.78% reducing sugars. Subsequent fermentation with Saccharomyces cerevisiae and a two-stage distillation process produced an ethanol yield of 22.8 grams per 100 grams of deteriorated rice. This study demonstrates that utilizing deteriorated rice for bioethanol production is a viable, cost-effective, and environmentally friendly alternative to fossil fuels. It offers a means to reduce waste, lower greenhouse gas emissions, and potentially boost local economies by providing a renewable energy source.