In order to solve the problems of long cooking time and rough taste of brown rice, a new technology based on low temperature plasma treatment was put forward. Taking brown rice as raw material, the effects of glow intensity, treatment time and moisture content in low-temperature plasma processing on cooking time and solid loss rate of brown rice were studied, and the thermodynamic properties of white rice, brown rice and low-temperature plasma treated brown rice were analyzed by DSC. On the basis of single factor experiment, orthogonal experiment parameters of optimizing the low-temperature plasma process was glow intensity 1.8a, treatment time 2 min, moisture content 9.33%, then cooking time was about 25.31 min under this condition, solid loss rate was 19.18 mg/g. Thermodynamic analysis shows that low temperature plasma treatment can reduce the thermal phase transition temperature, termination temperature and enthalpy of brown rice. The results can be used as reference for low temperature plasma in brown rice production.