In order to ascertain the quality characteristics of rice under direct seeding cultivation mode, the comparative experiment of eight rice varieties（lines） under two different direct seeding cultivation methods: Soil moisture preservation and dry direct sowing, irrigation after sowing. The difference between processing, appearance, cooking taste and nutritional quality. The results showed that: In terms of processing quality, there was no significant difference between the whole milled rice rate and the roughness rate of the rice in the live-drying and post-sowing of the flood control and the whole milled rice rate and the roughness rate of the transplanted rice. There was no significant difference between the cultivation methods. The quality of cooking and eating, the amylose content and the gel consistency were not significantly different under the three cultivation methods: Soil moisture preservation and dry direct sowing, irrigation after sowing and transplanting. It can be seen that the appearance quality of rice after direct seeding and post-sowing is obviously worse than that of rice transplanted. The rice nutritional quality of irrigation after sowing is obviously better than that of soil moisture preservation and dry direct sowing. There is no significant difference between that three ways in terms of processing quality and cooking taste quality compared to transplanting.