With the improvement of living standards， the expectation of rice taste is getting higher and higher. Hardness and stickiness are two most important and discriminable textural attributes. This study discussed the factors affecting rice texture， introduced the common methods for textural evaluations. Since starch is the most important component of rice， the mulit-levels of starch and its characterization methods are also listed， eventually the relationship between starch structure and rice texture are proposed. This could help rice industry improve rice mouthfeel and design tasty rice foods.