Staling rates of cooked rice from Akibare (Japonica) and Milyang 23 (Indica) stored at $21^{circ}C$ and $72^{circ}C$ were analyzed using the expression ${ heta}={exp};(-kt^n)$, where ${ heta}$ in the fraction of uncrystallized material remaining after time t. The values for the rate constant (k) indicated that the firming process for both rices was not dependent on the variety, but was dependent on the storage temperature. The Avrami exponent (n) was found to be unity at two temperatures, suggesting that the staling of cooked rice is characterized by instantaneous nucleation followed by rod-like growth of starch crystals.