The characteristics such as long cooking time, hard to cook, poor palatability and digestion, and short storage period of wholegrain brown rice limit the consumption and promotion of brown rice grains. In order to improve the cooking properties of wholegrain brown rice and satisfy consumers' pursuit of the health properties of wholegrain brown rice, the use of advanced processing technologies to enhance its eating quality, nutritional functionality and storage stability has become research focus. This paper expounded the composition and structural characteristics of wholegrain brown rice, analyzed the main factors affecting the cooking properties of wholegrain brown rice, emphatically introduced the application of biological and physical processing technologies and new non-thermal processing technologies in whole grain brown rice processing at home and abroad, illuminated the operating principles and characteristics of technologies, and pointed out the advantages and disadvantages of various processing technologies. The research direction of wholegrain brown rice grains was also expected, aiming to provide a reference for creating high-quality, high-nutrition, high-bioavailability and easy-to-cook wholegrain brown rice products.