The effect of soybean soluble dietary fibers （SSDF） with molecular weight of 27.8 ku for HSSDF and of 9.3 ku for LSSDF on short-term retrogradation （4 h） and long-term retrogradation （14 d） of rice starch （RS） were investigated by employing dynamic rheometry， X-ray diffraction， Fourier transform infrared spectroscopy（FTIR）， differential scanning calorimetry （DSC） and scanning electron microscopy （SEM）. The result showed that the addition of SSDF could significantly reduce the increase of elastic modulus of starch system during short-term retrogradation and increase the viscosity of starch gel. The inhibition effect of HSSDF on short-term retrogradation of RS was more pronounced. The △Hr values of RS-SSDF system was significantly lower than RS. The effect of HSSDF and LSSDF on the △Hr values of rice starch showed no significant difference. The typical B-type crystallinity of rice starch formed when stored at 4 ℃ for 7 d. Results of FTIR and XRD indicated that the relative crystallinity of rice system was decreased by adding SSDF， especially the HSSDF. Compared with the compact structure of rice starch formed in the aging process， obvious cavity structure was formed in RS-SSDF blends， showing a honeycomb structure. Different molecular weight SSDF（27.8 ku and 9.3 ku），especially the HSSDF， had a inhibition effect on short-term retrogradation and long-term retrogradation of RS.