Abstract: The rice quality will be changed during storage. How to evaluate simply and comprehensively the changes of quality in the stored rice remains a question to be further investigated. In this paper，a new indicator for cooking quality, Light Transparency Difference (LTD) was described. The results showed that LTD decreases with the reduction of rice quality. Therefore, combined with other indicators including heat water absorbence and pH value, LTD can be used to evaluate the changes of quality in stored rice caused by staleness and mildew. Some experimental factors which might influence the reliability of above indicators were also be discussed.