To improve the cooking qualities of brown rice, enzymatic and \nfreezing treatments were used in combination to treat brown rice, and the effects of \nthe treatment conditions on the cooking quality indicators of brown rice were \ndetermined. The results showed that the soaking temperature, freezing temperature, \nfreezing duration, cellulase concentration, and the pectinase concentration had \nsignificant effects on the cooking qualities of brown rice. The optimal treatment \nconditions for the method were as follows: a cellulase concentration of 0.4 %, a \npectinase concentration of 0.2 %, a soaking temperature of 35 °C, and a freezing \nduration of 180 min. Under such conditions, the cooking qualities of the treated \nbrown rice exhibited a water uptake ratio of 540.21 %, a volume expansion ratio of \n638.56 %, a dry matter in rice water of 30.15 mg/g, and an iodine blue value in rice \nwater of 0.28. The treatment method developed in this study integrates the \nadvantages of enzymatic treatment with simple operation of the freezing treatment, \nand is very effective in improving the cooking qualities of brown rice.