A staple food in China, rice is prone to be hardened, dehydrated, decreased in stickiness in storage, restricting the development of the rice food. Retrogradation of starch, the main component of rice, is the leading cause to rice quality deterioration. The thesis, elaborated on the structure of rice starch and the effects of other rice components on retrogradation, and overviewed the control technologies on retrogradation of rice starch home and abroad, tries to provide ways for improving the quality of rice food and extending their shelf life.