Abstract: To comprehensively use brown rice and develop brown rice whole grain foods, using brown rice as raw material and on the basis of single factor, the effects of process parameters such as boiling time, soaking time, and cooking time on rehydration rate, sensory quality, and gelatinization degree of brown rice instant porridge were studied. Using sensory score as response value, response surface methodology was used to optimize the production process of brown rice instant porridge produced by boiling-soaking-cooking method. The results showed that the optimal technological parameters of brown rice instant porridge were obtained as follows: the boiled time of 20.40 min; the soaking time of 1.46 h; the cooking time of 54.22 min. Under these conditions, the sensory score of the brown rice instant porridge was 78.98 and the gelatinization degree was 85.28%. After the verification test, the results obtained were close to the predicted values. Through the texture analysis, it could be seen that the products obtained by boiling-soaking-cooking method were better than nonsoaking method, and it would not be easily retrograded after rehydration. The brown rice instant porridge produced in this study has rich aroma and good quality, which provides a useful reference for industrial production.