Abstract: The influence of drying conditions of paddy on the physical and chemical compositions of rice was studied. Drying temperature of paddy is the main factor that make rice taste descent. After high drying temperature, rice fat acid and amylose content ascend and protein content wasn't remarkably changed. The rice microstructure was observed. If the paddy drying temperature exceeded 45℃, the order of starch particle became mixed & disorderly. The exponential function between paddy critical drying temperature and initial moisture was obtained which was useful to design drying processing equipment.