Abstract: Mixing different ratios of lotus seed starch and broken rice flour to prepare extruding the recombinant rice, the proportion of reconstituted rice with lotus seed starch was determined by analyzing the gelatinization characteristics of the mixed powders and the sensory quality, textural properties, and cooking loss rates of the reconstituted rice. The optimum extrusion conditions of lotus seed starch reconstituted rice were optimized by response surface methodology with water content, die temperature and screw speed as factors. The results showed that with the increasing content of lotus seed starch, peak viscosity, valley viscosity, disintegration value, final viscosity and retrogradation value of the mixed powders increased. The sensory score increased and then decreased, and the sensory score was higher when lotus seed starch content was 30%. In texture characteristics, hardness increased gradually, while elasticity, chewiness and cohesiveness increased at first and then decreased, and reached the maximum when lotus seed starch content was 30%. The cooking loss rate increased gradually. In a comprehensive analysis, the reconstituted rice quality reached its best at 30% lotus seed starch addition. The results showed that the optimum extrusion conditions were as follows: The moisture content of the material was 40%, the screw speed was 210 r/min, and the die temperature was 95 ℃, the score of the recombinant rice was 69.13.