This paper was investigated the β-cyclodextrin penetration by High-Pressure on the retrogradation of cooked rice.2%(w/w)β-cyclodextrin or hydroxypropyl branch-β-cyclodextrin was added in rice soaking suspension.The mixture was soaked under normal pressure at 60 ℃ for 30min,then to be treated under 500MPa at 40 ℃ for 20min,finally this rice was steam cooked to be gelatinizated.The effects of this new process on the retrogradation of cooked rice at 4℃ were evaluated by means of differential scanning calorimetry(DSC),thermogravimetric analysis(TG) and X-ray diffraction(XRD).The retrogradation enthalpy change value of the new process treated rice at 4 ℃(35d) decreased by 3.10J/g compared with the control sample,the crystallinity decreased by 7%.The results show that the new process significantly delayed the rice retrogradation,and improved the storage property of rice.The collaborative inhibition of high pressure treatment and β-cyclodextrin can provide an effective way to improve the edible quality of the instant rice.