The gelatinization properties and gelatinization process of native rice starch under excessive water were studied. The results indicated that three stages of rice starch gelatinating could be observed. The first stage was the melt of amylopectin crystal,the absorption of water and the swelling of rice starch,the gelatinization curve showed a sharp increasing. The second stage indicated the melt of amylose crystal and,which lead to a slow increasing of the gelatin curve. The third stage indicated the recrystal of the gelatinized amylose and the forming of amylose coil. During the gelatinating process, the heating temperature influenced the gelatinization properties and gelatinization process greatly,the initial size influenced recycltian and the gelatinization speed,however,the initial size had a little effect on the degree of gelatinization.