Abstract: There are many varieties of indica rice in China, the basic characteristics of which vary due to regional and climatic factors, consequently affecting the quality of instant fresh rice noodles.In this study, five kinds of indica rice were used as the research objects, and the basic physiochemical indexes, properties of hydration, gelatinization properties, gel properties, and texture of instant fresh rice noodles were analyzed. In combination with the sensory evaluation, effects of varieties of indica rice on the quality of instant fresh rice noodles were evaluated. The results showed that there were significant differences of the basic physicochemical indexes and hydration properties among different varieties of indica rice. The difference of the gelatinization properties was mainly manifested in the breakdown and the setback values. The lower the breakdown value, the higher the setback value. Better freezing-thawing cycle stability of rice gel was beneficial for the gelation in the later stage of rice noodles processing. In comparison of the gel properties of rice, the higher the gel strength and gel breaking distance, the higher the water holding capacity, and the better the gel stability and shear resistance. In this case, the instant fresh rice noodles had higher chewing power, firmness, elasticity, and comprehensive sensory score.According to the analysis of the correlation between the quality characteristics of instant fresh rice noodles and the basic physicochemical indexes of five kinds of rice, the texture characteristics of instant fresh rice noodles were significantly related to amylose content and gel strength of rice. In combination of texture characteristics and sensory evaluation, the quality of instant fresh rice noodles made from See-Mew rice was the best.