The basic physical and chemical indexes, cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied. The results showed that the content of amylose had an important influence on food quality. In terms of cooking characteristics, the lower the amylose content and the smaller the water absorption and expansion volume was, the higher the rice soup pH , the rice soup iodine color value and the rice soup dry matter content would be, and the better the cooking and brewing properties was. In terms of gelatinization characteristics, the lower the amylose content was, the higher the peak viscosity and disintegration value was; the lower the recovery value and the attenuation value was, the better taste would be achieved. In terms of texture characteristics, the lower the amylose content was, the hardness and viscosity was; the higher the cohesion, recovery and elasticity was, the higher eating quality would be. Therefore, regardless of the influence of other auxiliary materials, using only the North-east pearl rice could make the infant rice noodles have better taste and eating quality.