The study takes the high RS (resistant starch) rice and common rice as raw materials to produce instant rice products, so as to study the effects of high RS rice content in instant rice products on their texture features, flavor scores and GI. By analyzing the texture features and differential scanning calorimeter of instant rice products, the effects of high RS rice content in instant rice products on returning raw with different storage time are also studied. The results show higher proportion of high RS rice in products increase the hardness, viscosity, chewiness of instant rice products, as well as the amylose and resistant starch. However, the flavor evaluation and GI decreases. In addition, as the storage time increases, the higher the amount of high-RS rice added, the higher the hardness, relative crystallinity, and enthalpy of recovery of the instant rice products. This paper hopes to provide theoretical support for the development of instant rice products and deep processing of rice.