Abstract: Resistant starch (RS), a type of starch that resists digestion in the small intestine but undergoes fermentation in the large intestine, exhibits prebiotic properties and a low glycemic index. In recent years, RS has garnered significant attention due to its potential health benefits. This review focuses on the preparation of cereal-based resistant starch and its impact on the edible quality and digestibility of reconstituted rice. Various preparation methods, including physical, chemical, enzymatic, and dual modifications, have been developed for cereal RS, each with distinct characteristics. The incorporation of RS in reconstituted rice not only enhances its textural properties and heat resistance but also significantly improves its digestive resistance and reduces the glycemic index, making it more suitable for individuals with diabetes or those requiring blood sugar control.