Abstract: To investigate the effect of the addition of high amylose corn starch (HACS) on the quality and starch digestibility of rice cake, HACS was added into ultrasound treated waxy rice flour (UWRF) in different proportions (0%, 5%, 10%, 15%, 20%, 25%, 30%), which was then cooked to form a rice cake. The results showed that the amylose content of blending system and rice cake with increasing addition of HACS (P<0.05). The hardness of rice cake increased from 416.87 to 637.59 g, and the adhesiveness decreased from 5.44 to 1.35. When the HACS addition was 15%, both the comprehensive texture score (82.48±0.92) and the sensory score (86.88±1.41) of the rice cake reached their highest values. The rice cake prepared with the addition of HACS was bright in color, delicate in texture, chewy, and had a relatively low cooking loss. The results of scanning electron microscopy (SEM) showed that with increasing amount of HACS, the surface of the rice cakes became smooth and flat as a whole. The results of X-ray diffraction indicated that after the addition of HACS, the intensity of the characteristic diffraction peaks of the V-type crystallization of starch was enhanced, which was more conducive to reducing the digestion of starch. The results of FTIR also indicated that the addition of HACS had improved the degree of order of starch molecules. In vitro digestion experiments showed that the estimated glycemic index (eGI) of the rice cakes decreased significantly (P<0.05) with increasing HACS addition, whereas the resistant starch (RS) content increased significantly (P<0.05). With the addition of 30% HACS, the eGI of the rice cake dropped from 69.16 to 58.97, and the RS rose from 53.57% to 63.83%. The results of this study can provide a theoretical basis for the development of special flour for making rice cake with a slow glycemic index.