Through orthogonal experiment designs L4(23), the content changes of resistant starch on mixture and cooking among three different kinds of genotypes rice, indica rice , japonica rice and glutinous rice were studied with cultivar Gongmi3 in high resistant starch content as the material. It provids a theoretical and practical basis for producting main food of diabetes. The results showed: 1) The contents of resistant starch of different genotypes rice were significantly different, which was effected by processing and cooking condition. It was higher than polished ricein brown rice and the contents of resistant starch of cooked rice were higher than those of raw rice. 2) The effects of resistant starch content of the all factors were also obvious among the mixture ratio of different genotypes rice as well as the ratio of water between the rice of cook and the cook times. The influence of resistant starch was significantly varied from genotypes to process. There existed highly significant differences in producing the resistant starch with cooking optimum parameters. The contents of resistant starch in polished rice were higher than that in brown rice while the contents of resistant starch of indica and japonica rice were higher than that in glutinous rice.