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Abstract Paddy rice and rice have become the food culture of the people of Indonesia, so products that are developed like rice are needed by not changing food preparation at the household level. Analog rice is one of the nutritious instant food products that has successfully developed thanks to the development of science and technology. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources or for food diversification. Analog rice is an imitation of rice made from materials such as tubers and cereals that are widely grown in Indonesia, processed, the shape is similar to paddy rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.