Abstract: High- handed sterilization pan was used to inactivate lipase of brown rice ( 0% degree of milling) , lightly milled rice ( 5% degree of milling) and highly milled rice ( 10% degree of milling) in this study, and the effect of thermal stabilization on physical and chemical properties of rice with different moisture ( 15% and 30%) was investigated.For different moisture rice, heat treatment could partially inactivated the lipase under the condition of120℃ for 5min. Comparing with high- moisture heat treatment, low- moisture heat treatment showed much less influence on rice color characters ( whiteness, chroma and total color difference) and texture characters ( hardness and stickiness) .It is because of low- moisture heat treatment exhibited mild effect on microstructure and diffraction pattern of starch in rice grain.In addition, through 6 months of storage experiment, heat treatment could effectively suppress the increasing of fatty acid content and saturated fatty acid percentage of rice. Heat treatment could effectively prolong the shelf life of rice.