Abstract: In order to identify the correlation indexes of late indica rice suited for the processing of cooked rice,as well as the threshold interval,and then to provide the reference for selecting of late indica rice suited for the processing of staple food industrialization of cooked rice.The 115 late indica rice in Hubei province were taken and physicochemical characteristics (aspect ratio,chalky kernel percentage and chalkiness degree,protein and amylose content,the solids content and iodine blue value of cooking water,gel consistency),pasting properties of rice and taste characteristics of cooked rice were analyzed.The results of descriptive analysis showed that the coefficients of variation of 80% quality indexes were greater than 10% among the 15 rice quality indexes,which indicated that the rice samples were at different quality levels.The results of correlation analysis between physicochemical characteristics and pasting properties of rice showed that the aspect ratio,amylose content,protein content and iodine blue value were significantly correlated with most RVA pasting property indexes,while the correlations between other physicochemical characteristics (chalky kernel percentage,chalkiness degree,solids content,gel consistency) and RVA pasting property indexes were significantly weaker,which indicated that the relationship between the aspect ratio,amylose content,protein content and iodine blue value and RVA pasting property indexes was closer than other quality indexes in rice physicochemical characteristics.By using the method of summing up the absolute value of the correlation coefficients between rice quality and taste characteristics of cooked rice,as well as the stepwise regression analysis,amylose content and breakdown were selected out for suitability of cooked rice processing.The taste characteristics of cooked rice were classified 3 grades using the method of cluster analysis.Meanwhile,according to the cluster analysis of sensory total score,the rice samples were selected out which were suited for the processing of cooked rice,and the threshold interval of amylose content (<21%),breakdown (≥ 1 450 mPa.s) were identified.