The effects of different high pressure steam (HPS) levels (0.05, 0.10 and 0.18 MPa) on the color, textural, and the flavor profiles of cooked rice were investigated. Pressure cooking rice is conducive to Maillard reaction, which makes rice has richer and stronger aroma and smaller whiteness. Rice cooking at higher pressure steam produced softer and stickier texture. Compared with the control sample, the adhesiveness of different HPS samples increased 24.2%–76.9%, and the hardness decreased 19.6%–41.6%. From the perspective of microstructure, the HPS led to the thickness of the sponge-like texture of the external layer, which makes it stickier. And higher pressure steam can destroy the starch-protein framework to make moisture more evenly distributed, making rice softer. In general, the HPS method was more valued than normal steam cooking, in terms of the texture, flavor, saving time, and stable quality during the industrial production. •High pressure steam could give the cooked rice stronger aroma because of Maillard reaction.•Hardness texture of cooked rice is dependent on the final extent of water and diffusion.•High pressure steam destroys the starch - protein network and makes rice stickier.