Abstract: With the contrast of water-cultivation, using the material of 147 new varieties of dry resistance gene convergent cross generation, the experiment was carried on the effect of dry-cultivation to rice cooking quality. The results were as follows: the gel consistency of dry-cultivation rice is lower than that of water-cultivation rice, higher the gel consistency is, more the diversity is; the gelatinization temperature of dry-cultivation rice is higher than that of water-cultivation rice, lower the gelatinization temperature is, and more the diversity is. The amylose content of dry-cultivation rice is lower than that of water-cultivation rice, higher the amylose content is, and more the diversity is. Dry-cultivation is helpful to improve the Gelatinization Temperature and amylose content, but unhelpful to Gel Consistency. But there are some varieties’ Gel Consistency is equal or a litter higher than that of water-cultivation, and those varieties may become good varieties to be used on dry-cultivation.