Based on single-factor experiments, the effect of parameters (rotary speed of screw, moisture content, die temperature, drying temperature) on the texture and the rehydration rate of extruded brown rice was investigated by using the self - developed of twin-screw extruder and response surface methodology. The extruding parameters were optimized by response surface methodology. The optimal processing conditions was that the rotary speed of screw was 350 r·min-1, moisture content 31%, die temperature 75℃ and drying temperature 65℃. Under the condition, the texture comprehensive score and rehydration rate was 75.6 and 82.8%, respectively. The results suggested that the optimized process could improve the mouthfeel and cooking characteristic of brown rice, and their edible quality, which had a potential value of industrial application.