Yanfeng rice' was stored at different temperatures (15 ℃， room temperature， 20-25 ℃ and 37 ℃) for 300 d， and its physical and chemical indexes， color difference， gelatinization characteristics， texture characteristics and cooking characteristics were evaluated regularly in order to provide reference for predicting the quality change of rice during storage. The results showed that the quality characteristics of 'Yanfeng Rice' changed significantly during storage at different temperatures， and the higher the temperature， the more obvious the change trend was. Among them， rice moisture content， protein content， sulfhydryl content， L， a， adhesion value， pH of rice soup decreased with the extension of storage time， at 37 ℃， the indicators decreased by 2.44%， 0.49%， 1.1%， 12.81， 2.84， 0.21 and 1.2， respectively； b， setback value， gelatinization temperature， water absorption rate， and expansion volume increased， at 37 ℃， the indicators increased by 18.69， 349cP， 12.2 ℃， 152%， and 197%， respectively. In addition， the change trend of other indexes at different temperatures is different. Under the condition of low temperature storage at 15 ℃， the chewiness of 'Yanfeng Rice' increased at first， and then the elasticity did not change significantly， and the peak viscosity decreased and the recovery increased. However， the peak viscosity and disintegration value of masticatory resilience increased at first and then decreased at 37 ℃， and the elasticity showed a downward trend as a whole combined with the correlation between peak viscosity disintegration value of chewiness and taste value， the taste of 'Yanfeng Rice' reached after being stored at 37 ℃ for 60 d.