Cold plasma processing is preferred as one of the new technologies in the food processing sector. Rice samples were treated with low-pressure cold plasma and studied for their physicochemical properties (proximate composition, cooking parameters and textural properties). After treatment, the cooking time is reduced from 21 to 14 minutes and the cooking loss and water absorption rate increase with increasing voltage and treatment time. The water absorption kinetics showed a decrease in the rate constant in the plasma-treated samples. Texture parameters showed a decrease in hardness and stickiness (soft, easy-to-chew texture) with increasing strain and time. The effect of cold plasma on the rice surface morphology was determined by studying the contact angle, surface energy, and SEM plots. There is a decrease in contact angle and an increase in surface energy after plasma application. Thus, plasma treatment can improve the cooking properties and quality of basmati rice. Keywords: Cold plasma, Rice, Cooking time, water consumption rate, SEMIntroductionPlasma is considered the fourth state of matter, after solids, liquids and gases. . The term “plasma” was used for the first time by Lewi Tonks and Irving Langmuir (LANGMUIR, 1928), to define this fourth state of matter which is the partially or totally ionized state of the gas. The phase change from solid to liquid to gas occurs as we increase the energy input. Likewise, increasing the energy input beyond a certain level in the gaseous state causes the ionization of the molecules which give the plasma state (Luo et al., 1998). A gas is made up of freely moving atoms and/or molecules and these particles are electrically neutral. Plasma is a gas in which a fraction of its constituents are no longer electrically neutral...... middle of paper ...... but there is an increase in the rate of water absorption and cooking losses . Plasma treatment greatly affected the textural properties, resulting in a reduction in the hardness and stickiness of rice. With the results of water absorption kinetics, it can be concluded that water absorption follows a first-order reaction. The basic information obtained from this study can be used to develop instant rice and other food products where cooking time is an important factor, especially in the design of electric rice cookers. After plasma application, the results of contact angles and surface energies showed an increase in hydrophilic nature responsible for greater water absorption. It can be concluded that the use of cold plasma, a new technology in whole grain processing, not only maintained the high nutritional values ​​of basmati rice but also provided better texture quality and reduced cooking time..