Objective] To reveal the morphological variation of milled rice during cooking process.[ Method] The whole milled rice was embed-ded with resin during cooking process.The embed block was sectioned with semithin section method and stained with iodine.The morphological variation of milled rice was observed.[ Result] The milled rice was gelatinized from the outer region to the inner region of grain.The waxy rice was quickly gelatinized.The volume of starch granule increased,the amylose was leached,and starch granules gradually lost their granule mor-phology and adhered together during cooking process.[ Conclusion] The morphological variation of starch granule might indicate the gelatinization of milled rice.
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