Abstract: The content of amylose is a key factor determining the properties of rice and the quality of rice products. This article systematically reviews the structure of starch in rice, with a focus on exploring the effects of amylose content on the physicochemical properties of rice gelatinization, aging, rheology, digestion, and swelling to systematically elucidate the relationship between amylose content and rice properties and product quality. This paper summarizes its impact on the quality of various rice products such as rice, rice noodles, and rice bread. And then, the development direction of research related to rice amylose is predicted. Research has found that the content of amylose is closely related to the gelatinization, aging, rheology, digestion, and swelling characteristics of rice, and different rice products have specific requirements for amylose content. It is pointed out that future research on rice starch should focus on the fine structural analysis of linear and branched starch, as well as the development of intelligent regulation technology. This article provides theoretical support for improving the quality of rice and rice products.