Abstract: The effects of three drying methods of hot air drying, microwave drying and vacuum-freezing drying on rehydration time, rehydration rate, surface microstructure, internal structure, sensory and some other quality of instant rice were investigated. The results show that the best condition parameters of hot-air drying, microwave drying and vacuum-freezing drying were 60 ℃ for 120 min, 450 W of 25 min, and 60 ℃ for 15 h, respectively. Scanning Electron Microscopy analysis shows that the surface texture of instant rice prepared with vacuum freeze-drying was more regular and less cracks, which indicates its more beneficial for the recovery of water. The rehydrate time of instant rice produced with vacuum-freezing drying is 5.0 min and the rehydration rate is up to 3.4. Its rehydration and sensory quality were also the best among the three methods.