The 80 hybrid rice combinations crossed by 16 dual-purpose genic male sterile lines and 5 restorer lines obtained using incomplete diallel design were used in this study to investigate the combining ability for appearance quality and cooking quality. The results showed that the length, the width and the length/width of grain were mainly controlled by additive gene effect. The chalkiness grain rate were controlled by both additive and non-additive effects, and the additive effect of restorer lines was more important. The chalkiness degree and gel consistency were controlled by non-additive effects. Amylose content was controlled by both additive and non-additive effects, and the additive effect of sterile lines was more important. Sterile lines 4WSH0247, 4WSH0886, 4WSH0887, 4WSH1324, 4WSH1339, 4WSH1355 and restorer lines R184, R412 had good general combining ability and great variance of specific combining ability regarding to chalkiness and cooking quality traits, which made it easier to obtain combinations of good appearance quality and cooking quality.