Subjecting to cooked rice quality properties, the rheological properties of cooked rice, including rigidity, shear failure energy, shear failure force and force relaxation parameter, were obtained by applying double shear and relaxation experiments. The influencing factor of quality character of brown rice on the rheological properties of cooked rice was studied. The regression equation was established by multivariate stepwise regression, the pertinence between rheological properties and eating quality of cooked rice grain was analyzed, and the stepwise regression equation was obtained to predict and evaluate taste quality of brown rice.