As a device for evaluating the taste quality of rice, rice taste analyzer has been used more and more widely. However, the pretreatment conditions for different rice have always been fixed. In this study, the effects of a series of pretreatment conditions such as rice water ratio, soaking time, cooking time, rice braising time and rice temperature for taste quality evaluation of southern Jiangsu japonica rice was explored. It was found that under different conditions of rice-water ratio, the taste scores of four kinds of japonica rice tend to increase and then decrease, and the highest scores were obtained at the rice-water ratios of 1.0∶1.2 and 1.0∶1.3. The effect of soaking time on the rice taste meter score is more remarkable. The taste meter score increased significantly from 0 to 30 min and reached the maximum value at 30 min, after which the taste meter score decreased slightly. The four kinds of southern japonica rice had no significant difference on the taste score under different cooking time. The taste scores of four types of rice all reached the maximum after cooking for 30 to 40 minutes. Within the range of braising time from 0 to 60 min, the tarte scores of the four types of rice increased till 20 min and then decreased. Besides, the taste scores of 9 southern japonica rice were measured at both 75 and 25 ℃. The taste scores of all hot rice samples were about 2 points higher than that of the cold rice. Overall, the change of rice pretreatment conditions for rice taste analyzer brought out scores much more consistent with the results of sensory evaluation. This indicated that the rice pretreatment conditions could be adjusted to make the taste analyzer scores more effective for Chinese eating habits.