The effect of variety characteristics of Sichuan local rice on the quality of instant rice noodle was studied by detecting the basic component, sensory quality, cooking quality and texture characteristics of rice with seven varieties of high-quality hybrid rice selected from the experimental site of Sichuan academy of agricultural science as the objects, and the rice from ordinary Sichuan rice flour industry as control samples. The correlation between rice variety index and rice noodle quality was established by correlation analysis. The results showed that the effects of rice varieties on sensory evaluation, cooking quality and texture characteristic of instant rice noodle were significant. There was significant positive correlation between the content of amylose and the texture characteristics, sensory indexes (tough and chewy, smoothness, flavor) and comprehensive score. The broken rate and rehydration time of rice flour had significant negative correlation with amylose content and protein content of rice, while positive correlation with amylopectin content and crude fat content of rice (P<0.05 or P<0.01). When the amylose content of rice was 21.40% ~25.61%, the processed rice noodle had the best sensory quality, hardness, tensile length and broken rate. The quality of rice noodle processed by three varieties of rice, 4 #, 5 #, 6 #, by the experimental method were better than the others, which provided a reference for further standardization of Sichuan instant rice noodle.