Lipid is an important component except starch and protein in rice, which not only has unique nutritional value but also has a great impact on the functional properties of starch. In this paper, the species, structure, distribution, and content of lipids in rice were summarized, and the mechanism, structure characteristics and influencing factors of starch-lipid interaction were discussed. The interaction effects on the properties of starch, including swelling, gelatinization, rheology, retrogradation and digestive ability were reviewed. This paper provided useful information on understanding the interaction between starch and endogenous lipids in rice as well as its influence on the starch properties, which could promote the improvement of rice quality and the development of functional rice.