Rice is one of the most frequently utilized ingredients in extruded snacks and cereals because of its wide availability and high expansion capability. To promote exports of rice, the diversification of value-added goods (processed rice products) is needed for various customers in the global market. Therefore, the objectives of this study were to process the rice cereal by a twin-screw extruder and to evaluate on physicochemical of extruded rice. Rice cereal processing was conducted with CAR 11 rice as raw material, which had initial moisture content 11.23±0.06% and amylose content 34.74±1.91%, by using a twin-screw extruder and microwave cooking. Three extrusion processing parameters were applied in this study: moisture content of rice flour (18%), screw speed (200-400rpm), and at die temperature (110-140°C). After extrusion, the physicochemical analysis of rice cereal was performed. As the results, moisture content, water activity, pH, color, water absorption index (WAI), and water solubility index (WSI) of rice cereal were 2.32 ± 0.01% to 4.63 ± 0.34%, 0.14 ± 0.01 to 0.21 ± 0.01, 6.57 ± 0.00 to 6.82 ± 0.03, 10.18 ± 0.13 to 18.14 ± 0.11, 5.38 ± 0.10g/g to 7.68 ± 0.19g/g, and 16.35 ± 0.91 % to 41.37 ± 0.38 %, respectively. The findings indicated that an increase in temperature resulted in a decrease in moisture content and color differences, but an increase in WAI and WSI of rice cereal. However, increasing screw speed caused the decrease of WAI and the color brightness L* value. In conclusion, the extrusion processing by a twin-screw extruder had a significant effect on the physicochemical quality of extruded rice cereal. The results in this study are useful information for rice-based cereal further development.