Abstract: In order to study the effect of storage conditions on the cooking characteristics of parboiled rice, milled rice was used as a control to simulate the storage conditions of low temperature (15℃), normal temperature (25℃), high temperature (35℃), and relative humidity of 75%. The cooking characteristics (rice water absorption rate, volume expansion rate, rice soup pH, rice soup solids, rice soup iodine blue value) of parboiled rice and milled rice at different storage times and different temperatures were determined. The correlation and differences between the changes in the quality characteristics of parboiled rice and the storage time and storage conditions were also explored. The results showed that the steam absorption of parboiled rice produced in the same batch of rice had lower water absorption rate, volume expansion rate, rice soup pH value, rice soup solids content, rice soup iodine blue value, and other indicators than rice. The water absorption rate and volume expansion rate showed a downward trend after rising first, while the water absorption rate and volume expansion rate of milled rice gradually increased. The pH value, iodine blue value and solid content of both rice soups gradually decreased, but the change range of parboiled rice was small. Storage temperature significantly affected the rice soup iodine blue value and water absorption of parboiled rice (P< 0.01), as well as the rice soup pH value, rice soup solids content and iodine blue value (P< 0.01).The interaction between storage time and storage temperature significantly affected the pH value and absorption of both parboiled rice soup and milled rice soup (P< 0.01). This interaction also affected the iodine blue value of milled rice soup (P< 0.01). The changes in the cooking characteristics of the two types of rice had a very significant correlation. The absolute correlation coefficients with the cooking characteristics of parboiled rice were both greater than 0.736, while the absolute correlation coefficients with the cooking characteristics of milled rice were greater than 0.923. Compared with milled rice, the cooking characteristics of parboiled rice were relatively less affected by the storage time, which can better maintain the taste quality and facilitate safe storage.