Abstract: A clustering and principal component analysis was conducted to study the correlation between the grain quality and resistance starch content in various genotypes rice.The results indicated that the grain quality of japonica was better than that of indica. There existed an significant correlation among the resistance starch content, amylose content, and chalkiness of the rice varieties. A significant correlation was found between the resistance starch content and quality indicators in indica rice. A total of 37 rice varieties were divided into 6 distinctive categories according to the clustering analysis using 24.55 for the Euclidean distance. Among the principal quality indicators, the appearance factor > cooking factor > milling factor. In addition, the resistance starch could be considered as a part of the cooking factors that affected the total quality, with a 19.48% contribution rate.