Abstract: In order to explore the relationship between water absorption, absorption rate and cooking time of foxtail millet, seven varieties of foxtail millet were tested in this paper by centrifuging for the determination of water absorption and absorption rate at different time points within 1 hour. The time required for cracking or “flowering” of the millets were recorded when they were cooked. By studying the curves of water absorption and absorption rate of foxtail millet, the relevant correlation analysis and cluster analysis with cooking times, we showed that: firstly, water absorption of seven varieties of foxtail millet increased rapidly between 0 min to 2 min, then increased slower. Their patterns could be divided into two types of curves, the patterns in five varieties followed an S-shaped curve, those of the others tended to be a straight line. Secondly, the water absorption, absorption rate and cooking time between 2 min to 20 min after treatment showed significant negative correlation. When treated longer than 30 min water absorption and the cooking time still showed a significant negative correlation, whereas water absorption rate and cooking time showed a positive correlation. Thirdly, the water absorption at the early stage in foxtail millet was faster than the late stage. All the varieties showed a turning point of water absorption at 2 min, when the water absorption rate peaked. Two minute water absorption and its rate appeared to be the absorption characteristics of foxtail millet. As the shorter cooking time, the better cooking quality, and there was significant negative correlation between the absorption rate and cooking time, therefore, water absorption and absorption rate for the first 2 min could be a practical method for simple and rapid evaluation of the quality of foxtail millet, especially for quality breeding.