Barley seedling powder, as dietary fiber, was added with different proportion into rice flour to prepare dietary fiber fortified rice by recombine- texture extrusion. The fortified rice was cooked to determine that the optimum ratio of material to water was 1∶0.8. The effect of dietary fiber on the texture characteristics of the fortified rice was analyzed by texture analyzer. The results showed that when the addition of dietary fiber was in the range of 5%～20%,the gumminess, chewiness and hardness of the fortified rice trended upward at first then downward along with the increase of dietary fiber, which reached to the maximum value at the addition of dietary fiber as 10%. Elasticity presented a tendency to rise first and then fall, with a little increase range; viscosity showed a tendency to rise first and then descend, reached to the maximum value at the addition of dietary fiber as 15%; cohesion showed a slow decline trend.