Abstract: Optimization of the edible quality of moderately processed rice is the current focus of research in the rice industry. In order to scientifically evaluate the edible quality of medium milled Simiao rice, objective instrumental analysis combined with subjective sensory evaluation of five kinds of Simiao rice with the different bran degrees were investigated. With the improvement of the milling degree, the taste value, viscosity and balance degree of Simiao rice gradually increased, and the hardness gradually decreased. The taste values of the well milled five kinds of Simiao rice were stable. The taste value was negatively correlated with bran degree, and positively correlated with balance degree. The smell was the most important factor in sensory evaluation estimated by contribution degree. With the improvement of the milling degree, the contribution degree of smell increased and then decreased, the contribution degree of appearance increased up to well milled degree and then was stable or even decreased slightly, and the contribution degree of palatability and cool cooked texture increased. The contribution degrees of flavor were not significant among the Simiao rice, and their contribution rate was more than 75.0. According to the evaluation of preference degree, when the bran degree of 19 Xiang was less than or equal to 4.70%, the preference degree was higher than 70.00% and the acceptance degree was higher than 90.00%. The preference degree (85.70%) and acceptance degree (92.90%) reached the highest value for Meixiangzhan with the bran degree of 1.80%. The preference degrees were higher than 70.00% and the acceptance degrees were higher than 80.00% for Aosizhan with the bran degree of 1.70% to 4.57%. The acceptance degrees were higher than 70.00% for Xiangyaxiangzhan and Xiangzhuxiangsimiao with different bran degrees. Based on the above food quality indicators, the optimum bran degree of the moderately processed 19 Xiang, Meixiangzhan, Aosizhan, Xiangyaxiangzhan and Xiangzhuxiangsimiao was 2.30%, 3.35%, 2.63%, 2.27%, and 2.33%, respectively.