This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indica) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at 5℃, but were significant after 30 days storage at 30℃. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at 30℃. As making storage temperature be higer and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.