The effects of oat dietary fiber， rice protein and high-amylose corn starch on glycemic index after cooking and physical and chemical properties of extruded rice were studied. The results showed that the GI value of high-amylose corn starch extruded rice （HMER） after cooking was significantly lower than that of natural rice （P<0.05）， because the addition of high amylose corn starch promoted the formation of V-type starch crystals that are more difficult to hydrolyzed by enzyme. The GI values of oat dietary fiber extruded rice（DFER） and rice protein extruded rice （RPER） after cooking were higher than those of NR but slightly lower than that of extruded blank rice（ER）. The results of Infrared spectrum and X-ray diffraction showed that adding oat dietary fiber and high-amylose corn starch would promote starch retrogradation of extruded rice， while adding rice protein would inhibit starch retrogradation. HMER is similar to natural rice in transparency and color， while DFER and RPER are quite different from natural rice. Cooking properties and viscosity after cooking of HMER， DFER， RPER had no significant difference than that of extrusion blank rice （ER） （P>0.05）. The hardness of DFER and RPER after cooking was significantly lower than that of ER（P<0.05）， while the hardness of HMER and ER had no significant difference （P>0.05）.