The quality change of rice with high moisture content during store at low temperature was studied by the test with japonica rice from northeast China. The results showed that the rice with the initial moisture content 17.54% would maintain moisture content of 16.0%, fatty acid value less than 25 mg KOH/100g when it was stored at below 15 ℃, relative humidity 60%~70% for 10 months, which had no obvious quality deterioration and was in the range of suitable storage. During the storage, L value was reduced, b value increased, a value had no obvious regularity. The analysis of TPA quality and structure for cooked rice showed that the hardness increased, the viscosity and elasticity descended, cohesion increased. After 6 months, the indicators changed obviously. In summer the rice with high moisture content stored for 1 month mildewed after removed from low temperature. The moisture content, fatty acid value and color difference altered obviously. The result determined by scanning electron microscopy showed that along with the extension of storage time the crack on the surface of the rice kernel was enlarged, starch grains were exposed and embryo part formed hollow. The pores on the endosperm cell surface increased in size and number, the boundaries between the wrapped composite amyloid become blur and protein membrane obviously cocked.