The market common rice was used to make fresh and wet convenient rice in this study. The effects of soaking time, soaking temperature, cooking temperature, cooking time and cooking pressure on the quality of fresh and wet convenient rice were studied. Moreover, the effects of different concentration of fructo-oligosaccharides on texture and sensory score were studied on the fresh and wet convenient rice. And the effects of different amounts of fructo oligosaccharides on hardness, viscosity, sensory score and enthalpy on fresh and wet convenient rice were also studied under different storage time. The results showed that the optimum soaking temperature was 45 ℃ and the soaking time was 60 min. Through orthogonal test, the optimum cooking process of fresh and wet convenient rice was determined as follows: the cooking pressure was 0.25 Mpa, the cooking time was 30 min, and the water ratio of cooking rice was 1∶0.9. When oligosaccharides was added to 1.5% of fresh and wet convenient rice, it had obvious anti-aging effect and the highest sensory score.