The work aims to study the extrusion process and formulation of nutritional rice paste, so as to expand the new form of processing and storage of food with spleen strengthening and tranquilizing effect. With japonica rice, lotus seed, yam and poria cocos as main materials, water content of main materials, barrel temperature and screw speed were selected as influencing factors on the basis of single factor investigation. Box-Behnken design was used to optimize the extrusion process of main materials and determine the optimum extrusion process of main materials. With the main materials prepared by the optimum process as the basic materials, the orthogonal design was used to optimize the addition of longan powder, sucrose and maltodextrin. The optimum formulation was determined by sensory evaluation. Finally, the optimum process of the main materials was determined as follows: water content of main materials of 14%, barrel temperature of 160 ℃, screw speed of 160 r/min and comprehensive score of 307.2. The results showed that the optimization scheme was feasible. The optimum formulation of rice paste was: adding 15 g longan powder, 10 g sucrose and 15 g maltodextrin into the 100 g extruded main materials that was composed of japonica rice, lotus seed, yam and tuckahoe (mass ratio of 4∶2∶2∶1). The optimized process and formulation of rice paste were reasonable and feasible.