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To investigate the effects of rice variety on the quality attributes of rice noodles, 21 rice varieties were used for producing fresh rice noodles. The relations between physiochemical properties of rice and sensory quality of fresh rice noodles were analyzed. The results showed that, some of the quality characteristics of rice had a significant (<i>P</i> < 0.05) effect on the sensory characteristics of fresh rice noodles. Consider the operability of the actual production process and combine rice varieties cluster analysis, protein and amylase content were chosen as core indexes of quality evaluation. Good quality of fresh rice noodles could be obtained from raw material with 6.0%~7.0% proteins and 21.0%~25.0% amylose. To investigate the effects of semidry-milling on the quality attributes of rice flour and rice noodles, rice flours prepared from wet-, dry- and semidry-milled rice were measured. As the results, the level of starch damage of semidry-milled rice flour at 30% moisture was significantly decreased to the level of wet-milled rice flour (P < 0.05); the whiteness of dry-milled rice flour was decreased compared with wet-milled rice flour (P < 0.05), while that of semidry-milled rice flour was not; the wet- and semidry-milled rice flour showed similar morphology and water hydration properties; dry-milling reduced significantly the hardness, chewiness, and resilience of rice noodles (P < 0.05) compared with wet-milling, but semidry-milling did not; the cooking qualities of rice noodles produced by semidry-milling were comparable to wet-milling. It indicated the semidry-milling at 30% moisture may provide the protective effects on the characteristics of rice flour and the similar qualities of rice noodles to the wet-milling.