Abstract: Based on the previous work about the best technical parameters of five drying treatment methods which included air drying, hot air drying, electric vacuum drying, microwave drying and freeze drying, this paper mainly studied the regulation effect of different drying treatment methods on the texture property and cooking quality of quick cooking rice. It demonstrated that the highest compactness, external structure, palatability and cold rice quality were achieved in electric vacuum drying when the vacuum degree, drying temperature and time were 0.025MPa, 35℃ and 2.5h, combined with other properties, including the rice texture quality and cooking quality, such as heating water absorption (280.45%) , expansion rate (268.57%) , rice water soluble solid content (56.657mg/g) , springiness (0.873mm) , cohesiveness (0.549gs) and resilience (0.192gs) , also showed that electric vacuum drying method could enhance the quality of quick cooking rice obviously. On the other side, quick cooking rice had the best external structure and the minimum value of hardness (3650.873g) dried by microwave when the microwave power was 210W and drying time was 50min. While the quick cooking rice had higher gumminess (2788.654g) and chewiness (1819.708g) in freeze drying when the drying time was-90℃ and drying time was 24h. According to the comprehensive index test data, it could be concluded that quick cooking rice reached the optimal texture property and cooking quality under electric vacuum drying.