Abstract: This study was aimed to explore the effect of pressure steaming temperature on rice cooking characteristics and rice eating quality and the change mechanism of texture characteristics at the optimal pressure steaming temperature. Taking japonica and indica type ordinary rice and parboiled rice as research objects, the cooking characteristics of rice and parboiled rice under different pressure steaming temperatures (100 ℃, 110 ℃ 120 ℃, 130 ℃) were measured, and the sensory score and texture characteristics of rice were measured. Then, the crystalline structure, microtopography and moisture binding state of cooked rice produced under optimal pressure steaming temperature were examined and analyzed to explore the changing mechanisms of textural properties of cooked rice. The results showed that with the increase of pressure steaming temperature, the water absorption and expansion volume of rice increased first and then decreased. The pH value, iodine blue value and solids content of rice soup increased. The L^* and W of cooked rice had a downward trend, the appearance color of cooked rice gradually deepened and turned yellow, and the hardness gradually decreased. The adhesion, elasticity, cohesion and resilience had an upward trend. When the pressure steam temperatures was 130 ℃ and 120 ℃, respectively, parboiled rice and ordinary rice had the highest sensory score and the best eating quality. Compared with atmospheric pressure cooking, under the optimal pressure steaming conditions, the V-type diffraction peaks of indica rice and indica parboiled rice were lower, the content of starch-lipid complex was less, the external and internal structure of cooked rice were more seriously damaged, the relaxation time T₂ of rice was longer, the resistance received by water decreases,resulting in the hardness of rice decreasing under the optimal pressure steaming conditions, while the adhesion increased, and the damage degree to the internal and external structure of rice was higher. Therefore, the pressure-steaming rice has lower hardness and higher adhesion, and better eating quality.