Artificial accelerated aging with high temperature and high humidity was applied in this paper to explore the changes in milling, cooking and storage quality of different paddy rice varieties during storage. Three high-quality rice varieties and three hybrid rice varieties were used as materials to be stored at 100% relative humidity and 40℃ for 0, 1, 3, 5 and 7 d, respectively. The results showed that fatty acid value of rice were sensitive to the aging process and exhibited very obvious changes, but the increase in high-quality rice was significantly greater than that of hybrid rice. There was no significant difference in brown rice percentage, protein content and gel consistency during the process of accelerated aging. The amylose content of high-quality rice had an upward trend, and the head rice percentage of paddy rice had been reduced after aging treatment. The quality change of rice under vacuum packaging was less than that of mesh bag packaging, which showed that vacuum packaging could appropriately delay the aging of rice. This study provides a theoretical basis for delaying paddy aging during storage.