Starch gelatinization kinetics governs rice cooking behaviour (cooking time and texture). Starch gelatinization however occurs unevenly in the cooking grain. The aim of this study was to investigate the dynamics of starch gelatinization topography in rice kernels cooked in excess water at two temperatures: 75 _C and 95 _C, for times ranging from 5 to 30 min. Gelatinization front position was assessed over time on 40 mm cross sections using four different tracking methods: directly or after iodine staining using a microscope or a stereomicroscope under normal or polarized light. The four methods gave similar results and the obtained kinetics can be used to model starch gelatinization during grain cooking. In parallel, changes in the structure of the peripheral area of cooked grains were investigated on 3 mm cross sections under the same cooking conditions. Microscopic observations by auto fluorescence and after iodine staining revealed dynamic peripheral cell disruption at the same time as starch gelatinization, which may have a major impact on starch leaching and hence on the textural properties of the cooked grain. (Résumé d'auteur)