Instant burgo made from 3 kinds of rice flour combined with binding agents and salt in determined proportion were studied for achieving the information on best combination which produced desired food product. the dehydration methods were also compared between direct drying and freezing-drying application. The main flours have amylose content ranging between 15.64- 23.83%, whereas binding agents have amylose content in quite higher range, 2.8-30.21%. This variation was suggested affecting the important characteristic of instant burgo, such as texture. Moreover, the instant burgo had the same hardness and cohesiveness as the freshly processed of original recipe of burgo from the same type of rice.