The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami)with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 hadthe lowest amylose content (21.2%). The molecular weight (Mw) of amylose and amylopectin in Segoami was much lowerthan that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains(DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of 1047-1022 cm?1(1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially lowpasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contentsshowed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoamiwas lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could behighly influenced by their molecular and crystalline structure.