In order to explore the main quality evaluation indexes of extruded instant rice sold in the market, the quality of extruded instant rice of best-selling brands in domestic market was evaluated. Ninteen kinds of best-selling extruded instant rice products were selected to explore the difference and correlation among the main quality indexes of different kinds of instant rice, and the principal component analysis was used to screen the evaluation indexes of extruded instant rice product quality, and the extruded instant rice products were classified by systematic cluster analysis. Compared with other types of instant rice and fresh rice, the feasibility of quality evaluation of extruded instant rice was verified. The results showed that the main indexes of rehydration characteristics and texture quality of different brands of extruded instant rice were quite different. The hardness and stickiness of extruded instant rice were significantly positively correlated with the rehydration time(P＜0.01), and negatively correlated with palatability, taste, texture and sensory score of cold rice(P＜0.05). The cumulative contribution rate of the three principal components extracted by principal component analysis reached 81.24%, of which PC1(38.97%) mainly included rehydration time, sensory score, hardness, tackiness and recovery. Ninteen kinds of samples were divided into three categories based on the comprehensive score of extruded instant rice. Compared with the quality correlation indexes of other types of instant rice and fresh rice, it was found that the higher the comprehensive score and sensory score, the rehydration time, hardness and tackiness increased gradually, and the index characteristics were more similar to japonica rice, smaller than indica rice. The tackiness of extruded instant rice was larger than traditional α-instant rice and freeze-dried instant rice, while hardness was larger than traditional α-instant rice and smaller than freeze-dried instant rice. Therefore, the rehydration time in the rehydration characteristic index and the hardness and tackiness in the texture property index could be used as the key indexes to evaluate the quality of extruded instant rice.