Belonging to the field of food deep processing, the invention relates to a preparation method and process of five-colored steamed rice. The basic process of the five-colored instant steamed rice consists of: subjecting rice to dip dyeing, steaming, rice blending, hot filling, and vacuum packaging, thus obtaining a finished product. The method is characterized in that: polished round-grained rice, glutinous rice or germinated brown rice is adopted as the raw material, natural pigments derived from different plants are employed to dye the rice into different colors, the juice of caulis spatholobi is used to dye the rice red, the juice of Peristrophe roxburghiana is used to dye the rice purple, the juice of Vaccinium bracteatum Thunb leaves is used to dye the rice black, the juice of curcuma longa is used to dye the rice yellow, and a part of undyed rice (white) is retained to constitute five colors. In the invention, a vacuuming penetration technology is employed, the rice dyeing rate is accelerated, and the process time is shortened. With a high degree of industrialization, the method produces the five-colored steamed rice with the characteristics of aromatic flavor, rich nutrition, and strong health care. As the plants for dyeing all contain abundant functional components, the nutrition and health care components of the steamed rice are increased. The five-colored steamed rice can serve as both a staple food and a leisure health food.