More than 2 billion people in the world today suffer from micronutrient deficiencies caused largely by a dietary efficiency of vitamins and minerals. The public health importance of these deficiencies lies upon their magnitude and their health consequences, especially in pregnant women and young children, as they affect fetal and child growth, cognitive development and resistance to infection. Although people in all population groups in all regions of the world may be affected, the most widespread and severe problems are usually found amongst resource poor, food insecure and vulnerable households in developing country. Some efforts that have been done to solve the problem such as micronutrient fortification in rice, because it is the staple food consumed by more than 90% Indonesia’s population. The objectives of this research were determined and evaluated the stability of micronutrient level during rice fortification and cooking. The results showed that micronutrients decreased during rice fortification and cooking. The raw-fortified rice contained 38.52 - 59.91mg/L of iodine, 0.92-1.79mg/L of vitamin A and15.64 - 48.39 mg/L of iron depending on the concentration of the coating material used. After cooking, the fortified rice contained 3.00- 3.93mg/L of iodine,0.43 - 1.0 mg/L of vitamin A and 12.92-19.66 mg/lof iron. The levels of micronutrients, although experienced significant losses, still meet the daily needs according to the Regulation of World Health Organization.