Abstract: The reformed brown rice was prepared by extruding using brown indica rice as the raw material. The processing technology was optimized,and the influence of extrusion parameters and drying conditions on the properties of reformed brown rice were studied. The optimized extrusion parameters were barrel temperature of100 ℃,water amount of 28%( the initial moisture content of raw materials was 12%),and screw speed of100 r / min. The increasing of drying temperature had negative effects on the texture characteristics,cooking properties and color of reformed brown rice,and the optimum drying temperature was 45 ℃( drying 105 min).The volatile flavor compounds of reformed brown rice were good,but they were different from that of brown rice. The hardness and adhesiveness of reformed brown rice were similar to that of rice and the properties of reformed brown rice were better than that of brown rice and had no significant difference with that of the commercial reformed rice( p > 0.05).