In this study, the influence of microwave pretreatment on the physical and chemical properties of red rice was investigated, and the differences in digestion characteristics of red rice were also compared with different cooking methods. The results showed that microwave pretreatment reduced the starch crystallization rate of red rice flour by 15.1%, and the peak viscosity, trough viscosity, and final viscosity were reduced by 83.7%, 76.7% and 82.5%, respectively. For red rice cooked under atmospheric boiling, pressure boiling and atmospheric steaming, microwave pretreatment destroyed the crystalline structure of starch and increased the in vitro digestibility of starch by 4.04%, 14.77% and 7.77%, respectively. These results indicated that microwave pretreatment could effectively increase the gelatinization degree of red rice after cooking. And it could also reduce the density of chain packing in the amorphous region of starch granules and increase the starch hydrolysis rate.
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