Porous rice starches were prepared using maltose α-amylase (MA) and amyloglucosidase (AMG)， respectively， and their characterisation was compared and analysed. Scanning electron microscopy showed that both enzymes produced a honeycomb-like porous structure on the surface of starch granules. The relative crystallinity of the enzymatically treated rice starch granules was higher (25.54%-33.26%) than that of the natural starch (23.74%). The MA treatment increased the number of short-branched starch chains and reduced the molecular mass with increasing enzyme treatment time. The solubility， apparent straight-chain starch content， peak viscosity， disintegration value， final viscosity and regeneration value of starch granules decreased in both MA- and AMG-treated starch granules compared to the control. The solubility of starch granules from the MA treatment was higher (1.46%-2.57%) and the solubility of starch granules from the AMG treatment were both less than 0.42%. Compared to the control， the starch paste temperature of the enzyme-treated rice would be delayed by 0.8-6.0 ℃， with an increase in enthalpy change in the range of 1.0 to 3.8 J/g.