Abstract: Cold plasma technology is currently a new type of non-thermal processing technology for food. In order to understand the changes in rice quality after cold plasma treatment, the milled rice from the paddy stored in the normal warehouses of Guangzhou, Changzhou, and Heilongjiang for half a year was treated by helium cold plasma (CP) with the power of 120 W, 320 W, and 520 W for 60 seconds, and its cooking, physical, physiological and biochemical properties were evaluated. The results showed that the helium CP treatments with ≥120 W for 60 s reduced the cooking time of indica rice of Guangzhou, and japonica rice of Changzhou and Heilongjiang from 18.83, 19.00, 19.50 min to 13.67, 14.50, 14.00 min, respectively. Water absorption ratio and cooking loss were increased, the water contact angle was reduced, the hydrophobicity was increased, the fragmentation index was increased, the content of free fatty acids and malondialdehyde was decreased, the content of sulfhydryls was increased, the freshness index was increased, the content of broken starch was decreased, and the content of amylose was stable. Helium CP treatments strongly influenced the quality of rice and could improve its cooking quality and freshness, hopefully prolonging the storage period of rice.