This article mainly explored the effects of combined high pressure and thermal treatment on physicochemical properties of rice for analyzing the application possibility rice products field. The results showed that the blue value of rice increased after it was treated by high pressure combined with heat, but contrary to the transparency. The suitable high pressure conditions can improve the solubility and gel expansion rate of rice. The gelatinization of rice increased significantly along with the rising of pressure, pressure-holding time, temperature and the amount of water. The crystal structure of it was transformed from the A-type crystallite to the V- type crystallite．Both temperature and pressure-holding time were positively correlated with iodine blue value, the amount of water had obviously positive correlation with iodine blue value (p<0.01), the light transmittance was negatively correlated with pressure (p<0.05), and significantly negatively correlated with pressure holding time, temperature and the amount of water (p<0.01). Swelling was positively correlated with solubility and light transmittance, but negatively correlated with iodine blue value (p<0.01). These data suggest that proper temperature and pressure can improve the physicochemical properties of rice and high pressure technology can be applied in rice products processing field.