Abstract: In this paper, brown rice was selected as raw materials, and the best precooking process was determined by analyzing the changes in gelatinization and sensory quality after high-pressure cooking and microwave cooking. And the influence of precooking on brown rice nutritional composition, texture characteristics and starch structure were studied. The results showed that the starch content of brown rice increased by 6.54% and 8.41%, the total sugar content increased by 20.88% and 22.96%, the protein content increased by 2.33% and 4.91%, and the fat content reduced by about 27.93% and 26.90% after the two pre-cooking processes. Compared with raw grain microwave pre-cooking treatment, the hardness of brown rice was reduced by about 48.77%, which was 1.15 times that of high-pressure cooking precooking treatment, and the food quality was improved. After pre-cooking treatment, the brown rice starch granules became loose, which was more conducive to moisture contact promotes starch gelatinization. The two pre-cooking processes could improve the quality of brown rice, but the microwave pre-cooking effect was better.