In order to disclose the influence of processing parameters of electric cooker on the palatability of cooked japonica rice, the correlation between textureproperties, cooking characteristics and sensory quality was analyzed by partial least squares regression. The effect of processing parameters on the crucial physical and chemical indexes was also explored. Furthermore, the effect of the key processing parameters on the migration and distribution of water in the japonica rice kernel during the cooking process was investigated with the use of low field nuclear magnetic resonance. The results showed that the hardness and elasticity of texture properties and iodine blue value and gelatinization degree in cooking characteristics were the crucial indicators for evaluating palatability in sensory. The initial temperature of the water absorption stage had a significant positive correlation with the gelatinization degree, and had an obvious negative correlation with the others. The effect of the duration of the boiling stage was the opposite. It was found that higher initial temperature of water absorption and shorter boiling time was beneficial to the association of water and rice grain matrix, thus improving the palatability of cooked japonica rice such as stickiness, elasticity and so on.