The newly harvested rice has poor sensory quality which can be improved by natural aging （3-6 months）. However， physical methods could accelerate rice aging while save aging time and reduce storage costs. In this study， rice was treated by microwave （540 W treatment for 30-50 seconds）， and subsequently the changes of gelatinization， texture and tissue structure were analyzed. After microwave treatment， a significant increase in final viscosity and setback was found. Meanwhile， the hardness of cooked rice was increased and the adhesiveness was decreased. These results indicated that microwave treatment could accelerate rice aging. Tissue structure analysis showed that after microwave treatment， disulfide bond of rice protein was increased， while an increase in intracellular cleavage and decrease in intercellular cleavage was noticed by observing the transverse section of rice grain， which indicated that microwave treatment reduced the mechanical strength of endosperm cell wall. The content of free fatty acids in rice was decreased after microwave treatment， which was different from the trends of increasing in content of free fatty acids during natural aging process， thus reducing the off-flavor of rice. In conclusion， appropriate microwave treatment accelerated the rice aging and reduced the off-flavor of rice. Microwave treated rice aging was related to the changes of endosperm cell wall and disulfide bond.