Abstract: To identify suitable rice varieties for porridge preparation, seven different rice cultivars were selected for physicochemical characterization. Starch was isolated from each variety to analyze its amylose content, molecular weight distribution, and pasting properties. The cooking characteristics, textural properties, and eating quality of the prepared porridge were evaluated to establish correlations between rice starch properties and porridge quality. The results revealed significant differences (P<0.05) in protein and amylose contents among the seven varieties. Sui-Japonica 101 and Long-Japonica 31 exhibited protein contents of 7.90% and 7.84%, with amylose contents of 19.76% and 19.96%, respectively. These values fell within the optimal range for porridge quality, preventing undesirable viscosity and hardness imbalances. The molecular weight distribution of rice starch also varied significantly (P<0.05), with Sui-Japonica 101 exhibiting the narrowest distribution, resulting in a more homogeneous porridge structure. Pasting property analysis indicated that Sui-Japonica 101 had the lowest breakdown value (930 mPa·s), suggesting better structural stability during cooking. Regarding porridge quality, Sui-Japonica 101 and Long-Japonica 31 received the highest sensory scores. Texture profile analysis showed that Sui-Japonica 101 porridge had the highest springiness (2.71 mm), while Long-Japonica 31 displayed the lowest soup cohesiveness (0.68). Correlation analysis demonstrated that sensory evaluation was significantly positively correlated with protein content (P<0.01), whereas the breakdown value showed a significant negative correlation with textural properties (P<0.05). In conclusion, starch molecular weight distribution and pasting properties can serve as effective indicators for evaluating porridge quality. Sui-Japonica 101 and Long-Japonica 31 were identified as promising varieties for porridge preparation, providing a theoretical basis for rice breeding selection.