Abstract: To improve the economic value and provide new instructions for the reuse of aged rice, the properties of aged rice were made close to or better than glutinous rice flour by separating amylose. The Northeast aged japonica rice was used as the raw material, and the amylose was separated by the complex precipitation method. The process was optimized with the amylose content of the product rice flour as an indicator, and the characteristics of the rice flour produced under the optimal conditions were compared with those of the original rice flour and commercial glutinous rice flour. On the basis of single factor experiments, the optimal separation conditions were obtained using the Box-Behnken center combination test and response surface analysis method. The optimal separation conditions were: the ratio of n-butanol to isoamyl was 2.5, solution pH value was 6.58, stirring time was 10 min, and dispersion temperature was 96.6 ℃. Under this condition, the amylose content of the product rice flour was 3.23%, which was 80.50% lower than that of the original rice flour and close to the amylose content of the glutinous rice flour. The ash content of the product rice flour increased to 3.15%, while the protein and lipid content decreased to 2.93% and 0.19%, respectively. Compared with the original rice flour, the sedimentation volume of the product rice flour was reduced to 1.26 mL, which was smaller than that of the glutinous rice flour(2.10 mL), and the solubility increased to 0.85%, which was slightly larger than the solubility of the glutinous rice flour(0.71%). The swelling power of the product rice flour increased to 13.33%, which was close to glutinous rice flour(13.63%). The gel consistency of the product rice flour increased to 135.00 mm, which was greater than that of glutinous rice flour(116.00 mm), and the water retention capacity increased to 10.72%, which was higher than that of glutinous rice flour(8.62%). For the gelatinization characteristics of the product rice flour, the gelatinization temperature and peak time were significantly lower than those of the original rice flour, but close to those of the glutinous rice flour. Therefore, the properties of the product rice flour were close to or better than those of glutinous rice flour.