Abstract: This study developed a brown rice product which was prepared from early indica brown rice and extrusive method. Physicochemical indicators, edible and cooking qualities of reformed brown rice ( RBR) were measured.The results indicated that the vitamin B and dietary fiber were reserved in RBR during extrusion process, the water absorption of RBR was higher than that of crude brown rice and white rice at 30℃ and 40℃, and the water absorption of RBR was higher than that of crude brown rice, but lower than that of white rice and crude brown rice under at 50℃.But the ripe temperature and the hardness values of RBR were the lowest among three samples after cooking for about 8 minutes.The RBR, which was dark yellow lucid, and apparently smooth, was equivalent to crude brown rice in nutrition.The shelf life of RBR was more than 6 months.