The Properties of cooked rice prepared by microwave oven was compared with those by pressure cooker There was no significant difference in sensory evaluation between microwave-cooked and pressure-cooked rices, however, the rice cooked by electric cooker was less preferred to others. The hardness of pressure-cooked rice was greater than others. As the storage time for cooked rice increased, the extent of gelatinization decreased, however, there were no significant differences among three samples.