Abstract: In order to investigate the changes in the cooking property of rice after different storage periods and the taste quality and texture characteristics of the cooked rice, 40 kinds of indica and japonica rice with different storage periods were selected, and their cooking property, taste quality and texture characteristics were measured. The data were analyzed by SPSS 20.0 for the descriptive statistical analysis and principal component analysis. The results showed that the water absorption and swelling volume of two types of rice increased with the increase of storage time, the upward trend in swelling volume of indica rice was higher than that of japonica rice; however, pH value, iodine value and solid matter of rice soup all decreased, and the downward trend was basically the same. The taste quality of rice generally deteriorated, and the sensory scores showed a decreasing trend as the storage time prolonged. After 4 years of storage, 60% of the indica rice samples were mildly unsuitatble for further storage, and 90% of the japonica rice samples reached that level. For the texture characteristics of cooked rice, hardness and chewiness increased gradually, the adhesiveness of indica rice increased, japonica rice decreased, and other changes were not obvious. The principal component analysis showed that the water absorption, swelling volume, sensory score, iodine value and pH value of indica rice changed significantly during storage. The sensory score, solid content, pH value and adhesiveness of the japonica rice changed more obviously during storage.