In this paper, the quality characteristics and functional products of reformed rice were summarized and discussed, and their related mechanisms were summarized and discussed, so as to provide reference for researchers in this field. This paper reviews the current status and progress of research on the aspects including gelatinization characteristics, textural characteristics, digestive characteristics, ageing characteristics, low GI, low protein and nutrient enrichment of reformed rice. Most of the current studies tend to focus on the surface processing technology, but there is a lack of research on the effect of nutrients on the characteristics. In addition, at present, the preparation process of reformed rice is relatively complex and the yield is lower, which limits the market scale of reformed rice to some extent. It is necessary to strengthen the research on the molecular mechanism and improve the development safety of reformed rice, so as to develop reformed rice products with healthier and better quality, and more market potential.