Twenty-six japonica and 19 Tongil type milled rites were grouped based on water uptake rate at 23℃ and interrelationship between starch properties and hydration group were investigated. There were no significant differences in relative crystallinity, transmittance increases rate of 0.1 % starch suspension and soluble amylose between japonica and Tongil type rices. The gel volume of starch in 3M KSCN solution of Tongil type rice starch was significantly higher than that of japonica one. However, no correlations were observed between starch properties and hydration groups.