Abstract: By mixing potato granule with broken rice powder in different proportions, the pasting properties of the mixed powders and sensory, texture and cooking qualities of restructured rice were measured. The results showed that with the increasing content of potato granule, peak viscosity, valley viscosity, final viscosity, breakdown value and setback value of the mixed powders decreased. The sensory score increased and then decreased, and the sensory score was higher when potato granule content was between 40% and 50%. The hardness decreased significantly (p<0.05), while the springiness, cohesiveness and chewiness increased at first and then decreased and reached the maximum when the added amount was 50%. Cooking loss increased significantly (p<0.05). The results of potato rice suggested that the quality was better when the addictive amount of potato granule under 50%. There were significant (p<0.05) correlations with the amount of potato granule, pasting properties of the mixed powders and the quality of restructured potato rice.