Abstract: In order to understand the differences in processing quality, appearance quality and cooking characteristics of parboiled rice obtained by hydrothermal treatment of paddy rice with different storage years, 10 copies of indica rice and japonica rice with storage years of 2 years, 3 years, and 4 years were selected as the samples. After preparing parboiled rice, its processing quality, appearance quality and cooking characteristics were measured, and descriptive statistical analysis and correlation analysis were performed. The results showed that with the increase of storage years, the roughness, polished rice rate, aspect ratio, grain thickness, water absorption rate, swelling volume, and pH value of rice soup of parboiled rice prepared from indica rice did not change significantly. However, the crack rate, rice soup iodine blue value and solids loss showed a trend of increasing first and then decreasing. Parboiled rice prepared from japonica rice showed insignificant changes in the polished rice rate, aspect ratio, swelling volume, rice soup pH, solids loss, and iodine blue value, while, the roughness and grain thickness were significantly reduced, and the crack rate and water absorption were significantly increased. Moreover, it is found that parboiled rice prepared from indica rice had better processing quality, appearance quality and cooking characteristics than that prepared from japonica rice, and can be stored for longer time. The results of correlation analysis showed that there was neither significant correlation between the storage life of indica rice and the processing quality nor the appearance quality and cooking characteristics of parboiled rice. The storage life of japonica rice was significantly negatively correlated with the roughness and grain thickness of parboiled rice (r=-0.560, P< 0.05; r=-0.458, P< 0.05), and significantly positively correlated with crack rate, water absorption rate (r=0.460, P< 0.05; r=0.411, P< 0.05), and the aspect ratio (r=0.598, P< 0.01). No significant correlation between the storage life and other indicators. This study suggested that the stability of japonica rice is more susceptible to the storage time, and the quality of parboiled rice prepared by japonica rice is worse than that prepared by indica rice.