The invention discloses a cooked fruit pulp rice. The cooked fruit pulp rice is made through using, by weight, 200-210 parts of rice, 40-45 parts of strawberry, 3-4 parts of minced ginger, 5-6 parts of coffee powder, 1-2 parts of rose flower, 2-3 parts of pearl powder, 1-2 parts of Poria cocos, 3-4 parts of ginseng, 2-2.5 parts of beta-cyclodextrin and 0.2-0.3 parts of garlicin. Rice is immersed in a beta-cyclodextrin solution and then undergoes ultrahigh pressure treatment, so infiltration of beta-cyclodextrin into rice particles is effectively promoted, and infiltration of amylose to an amylopectin crystallization region is inhibited, thereby retrogradation of the cooked fruit pulp rice is delayed; beta-cyclodextrin envelopes garlicin, so moldiness is inhibited, and the shelf life of the cooked fruit pulp rice is prolonged; and the cooked fruit pulp rice has face nourishing efficacy.