The starch compositions and extrusion properties of 11 species of rice were studied. The correlations among total starch content, amylose content, ratio of amylose to amylopectin, and the extrusion properties of rice were discussed. The results showed that poor correlation was found between the total starch content and the extrusion property indicators of rices. The amylose content of rices performed a significantly positive correlation with the water absorption index (r = 0.879),while significantly negative re¬lation to the water solubility index (r = -0.876), a certain correlation with the expansion ratio (r = 0.530), but no significant relation among unit weigh and the hardness of rices. The correlation between the ratio of amylose to amylopectin and the water absorbability was significantly positive (r = 0.848), while the correlation between the ratio of amylose to amylopectin and water solubility was significantly negative (r = -0.846) . The content ratio of amylose to amylopectin showed a certain correlation with the expansion ratio(r =0.512) , but the correlations among this ratio, the water absorbability, unit weigh and hardness were not significant. The correlations among the amylose content, the ratio of amylose to amylopectin and the extrusion properties including the expansion ratio and the water absorption indexs were significant. The amylose content and the ratio of amylose to amylopectin of rice can be used as basis for the selection and combination of raw materials in extrusion processing.