Abstract: Using High-maize 260 and normal rice starch as raw material, texturized rice was prepared by a improved single-screw extrusion technology.The effect of amount of adding resistant starch on the boilingstable property of resistant starch, swelling power, solubility, hardness, adhesiveness and edible quality of texturized rice were investigated. The results were as follows: The mass fraction of resistant starch in texturized rice, which contained 12.5% , 25% , 37.5% , 50% amount of High-maize 260, was 4.59% ± 0.14% , 9.21% ± 0.19% , 13.80% ± 0.22% , 18.39% ± 0.27% , respectively.The retention rate of resistant starch in texturized rice after cooking was in the range of 93.43%～95.37%.Swelling power of texturized rice reduced with the increasing of resistant starch addition, but solubility increased.With the increasing of resistant starch addition, hardness of texturized rice increased, but adhesiveness reduced.An edible quality analysis showed that with resistant starch addition, texturized rice did not differ significant ( p < 0.05) in aroma, but significant differences were found in the sensory scores of appearance, taste, stickiness, hardness and overall edible quality. When the additive amount of High-maize 260 was 25% , texturized rice got the highest edible quality score, even better than transgenic rice containing high amount of resistant starch on edible quality.Putting emphasis on product functionality, 50% addition level of resistant starch was recommended.