Objective：To study the effects of different soakingtemperatures on the short-term return of rice in rice， and providea certain theoretical basis for controlling starch food.Methods：The japonica rice was soaked at(20， 35， 50， 65， 80℃) for15min， using low-field nuclear magnetic resonance， differentialscanning calorimetry，texture analyzer， colorimeter， etc.tostudy its cooking characteristics， thermal characteristics， textureand color difference to reflect its retro gradation characteristics.Results：When the soaking temperature was 50℃， the soakingtemperaturewaslowerthanthestarchgelatin izationtemperature.After short-term retro gradation， it was conduciveto the retention of moisture in the rice grains， with the besttaste， the highest brightness， and a low degree of retro gradation.Conclusion：Soaking temperature lower than starch gelatin izationtemperature is beneficial to improve its short-term retro grad a-tion.