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The dynamic of rice moisture content during hot air and microwave drying was measured and analyzed. The dynamic property of protein, amylose content and germination ratio of rice were analyzed by near infrared detection and germination observation. Furthermore, the influence of drying method on rice quality was measured by glass transition temperature which was got from the analysis of TG/DSC. Results showed that the fitting accuracy of logarithmic model was higher than exponential model during the process of rice dehydration by both drying methods, and the difference in protein and starch content of dried rice was not significant. However, there were significant differences in protein content between fresh and dried rice by hot air drying. The germination ratio of rice dried by hot air and microwave was much higher than fresh ones, which was 0.93±0.03, 0.77±0.02 and 0.65±0.19, respectively. As the rice moisture content decreased, the mass loss and heat flux of dried rice showed different changing trend and the glass transition temperature decreased as well. All of them had effect on the quality of dried rice. The results could be a reference for improving efficiency and quality during the process of grain drying.