Cooked rice elongation (CRE) refers to the elongation characteristics of rice grains during cooking, is evaluated by the ratio of the added value of rice grain length after cooking to the length of rice grain before cooking. It is one of the important indicators of cooking and eating quality. With the development of modern genetics and genomics related theories and breeding technology, the genetic research of CRE has also become increasingly in-depth. In this paper, the related factors affecting CRE and the main progress of genetic research on CRE were summarized, the existing problems of genetic research on CRE were also pointed out, and the prospects of genetic research on CRE were analyzed.