Reconstituted rice was prepared by extrusion with different feed moistures (30 %, 33 %, 36 %, 39 % and 42 %), and the relationship between the crystalline structure, physicochemical properties, and textual quality of reconstituted rice was studied. The results revealed that, with the feed moisture increased (33 %–36 %), the gelatinization degree reached 97.28 % and the bound water content increased by 23.58 %. The water absorption index and swelling power index reached 8.35 g/g and 9.46 g/g, respectively, and the texture properties were close to those of native rice. Higher extrusion feed moisture (39 %–42 %) increased the setback value (206.00 cP) and breakdown value (721.33 cP) of starch, and the hardness and gumminess of reconstituted rice were also increased (p < 0.05). The starch crystalline structure was disrupted by extrusion and changed to a surface fractal structure, the relative crystallinity decreased from 26.87 % to 6.68 %, and the degree of order decreased from 1.680 to 1.006. Correlation analysis revealed that the crystalline structure of starch and water distribution would affect the textural and hydration properties of reconstituted rice. The results provide theoretical references and data support for improving the edibility and quality of reconstituted rice and enhancing the utilization rate of broken rice.