Abstract:The objective of this study was to optimize of convenient pilaf in order to provide the reference for its industrial production.Based on the single factor test，convenient pilaf was optimized by response surface method using the added water，stew times and fried times as independent variables，the sensory evaluation as a response value.Processing technology of convenient pilaf was optimized by response surface method.Inspect the influence of added water，stew times，fried times to the the textural properties of convenient pilaf.Based on 100 g rice，the result showed that the added water were 60 mL，stew times were 25 minutes，fried times were 5 minute the felling of convenient palif was the best.