Abstract: With the materials of 58 indica rice varieties, the study was carried on effect of testing rice amylose content by using the brown rice flour in stead of the milled rice flour. The conclusions were as follows: The amylose content of brown rice flour is lower than that of milled rice flour, and the dispatch of amylose content is being increased along with the increase of amylose content. The trend is stable as a whole. The amylose content coefficient of brown rice flour and milled rice flour is about 0.67, and the amylose content coefficient has a little increase along with the increase of amylose content. The determination coefficient of exponent index relation and line relation is higher, they are 0.9246 and 0.9125. We can have conclusions from the experiment result that the amylose content relation of brown rice flour and milled rice flour is relatively stable and credible. The method is feasible of testing amylose content with the brown rice flour, and it can be used to test amylose content of the early generation individual plant material.