The differences of quality indexes (physical and chemical indexes， food and taste indexes and rice texture indexes) among 11 rice varieties were studied in this paper. The quality of different rice varieties was evaluated by principal component analysis and classified by cluster analysis. The results showed that the influence of rice varieties on viscosity and hardness quality indexes was greater， but the influence on water content and total starch content was small. The three principal components determined by principal component analysis can replace the above quality indexes to evaluate the quality of different rice varieties. Principal component 1 mainly integrated the food and taste value and sensory evaluation， principal component 2 mainly integrated the comprehensive score and appearance， and principal component 3 mainly integrated the amylose content and the ratio of amylose content to amylopectin content. Cluster analysis showed that Category I includes Suxiu 867， Daohuaxiang， Jinheyuanli， Huaidao 5 and Suijing 18， they had the best quality， Category II includes Huai 119， Nanjing 5505， Taoyouxiangzhan， Yangjing 3012 and Wuyunjing 32， with the quality in the middle. Category Ⅲ is Wuyou 61. This conclusion can provide some reference basis for the selection of high quality rice varieties.