Abstract: Fresh instant rice is a kind of instant food whose final form appears as rice. Its edible quality is better than dehydration instant rice which led to a bright prospect in instant food area. However, since its launch in Chinese market, it has not been popularized as successfully as the instant noodle. In our country, the technology of fresh instant rice processing was developed slowly and the key technology still need to be studied deeply. In order to provide the theoretical support for the study on the industrialization and practical application of fresh instant rice, some researches related to the fresh instant rice processing were conculded in this paper, such as the key technology, the selection of raw materials, the changes of the quality and the texture of the product.