Abstract: In order to promote the deep processing and comprehensive utilization of low-value rice and meet the market demand for nutritious instant porridge, the high protein and high dietary fiber instant porridge was specially developed by this study. In this experiment, D-optimal mixture design was used to study the effects of different proportions of broken rice, soybean protein powder, quinoa, black beans, oats and black rice on the sensory and quality of instant porridge. The results showed that the best ingredients of instant porridge were broken rice flour 50%, soybean protein flour 14%, quinoa flour 20%, oat flour 5%, black bean flour 5% and black rice flour 6%. The gelatinization degree, rehydration rate, water absorption, sensory score, protein and dietary fiber content of the instant porridge prepared by the mixture formula were 97.48%, 488.36%, 493.89%, 91.14, 15.37% and 8.42% respectively. This study provides a new way for the development of functional nutritional instant porridge, and also opens up a new way for the deep processing and comprehensive utilization of low-value rice.