Abstract: In order to improve the rehydration characteristics of instant dry rice noodles, the effects of adding pregelatinized glutinous rice starch (PGRS) on the gelatinization, pasting and rheological properties of rice flour and the structure, food quality and starch digestibility of the instant dry rice noodles made of the rice flour were investigated. The results showed that adding 2%~8% PGRS reduced the gelatinization onset temperature of the rice flour by about 2.9 ℃, increased the enthalpy by more than 24%, increased the pasting viscosity by more than 6%, and weakened or enhanced the elasticity of the paste gel. When the addition amount of PGRS was 4%, the rehydration time was shortened to 280 s, and the texture and sensory quality remained good. When the addition amount of PGRS was ≤6%, the digestion resistance of instant dry rice noodles was enhanced, and the content of resistant starch (RS) increased by more than 33%. Therefore, the addition of PGRS can improve the rehydration characteristics of instant dry rice noodles and increase its RS content. This study provided a reference for applying PGRS to improve the quality of rice products.