Rice residue glutelin was used as a raw material and modified using alkali-heat treatment to prepare water-in-oil-in-water (w/o/w) double emulsions with 2.5 % and 3.0 % protein content by one-step emulsification method. The structure, centrifugal stability and freeze-thaw stability of the emulsion were varied by adjusting the oil phase volume. As the oil phase volume fraction increased, the emulsion droplets formed a stronger network structure, leading to an increase in apparent viscosity and an overall enhancement of viscoelasticity. When the oil phase volume reached 75 %, the macroscopic structure transitioned from a low-viscosity fluid to a gel-like form, resulting in a significant boost in the emulsion's viscoelasticity, enhanced thixotropy, and improved centrifugal stability. When the oil phase exceeded 75 %, the emulsion exhibited a polydisperse distribution, and its stability was primarily maintained by the stacking of droplets. Insufficient protein content and mutual compression between interfaces induced a bridging effect, leading to the appearance of larger droplets within the emulsion. Rheological and microstructural analysis further revealed that the high internal phase emulsion with 3.0 % protein content exhibited greater overall stability compared to the emulsion with 2.5 % protein concentration. This study may provide insights into the potential application of rice residue glutelin and the construction of stable double emulsion.