Abstract: 【METHOD】 Compression and cutting properties of rice gel made from different indica rices were studied by texture analyzer in this paper. 【OBJECTIVE】 The purpose of the study is to provide trial data for the choice of the raw material and the quality control of indica rice gel food. 【RESULTS】 Significant differences were found in compression and cutting properties of different indica rice gel. Hardness and chewiness of jinyou402 gel, springiness of M103s/20257 gel, adhesiveness of wanxian89-3 gel, cohesiveness of simiao gel and resilience of simiao gel were the maximum. Hardness and chewiness of liangyou301 is the minimum. Compression properties of liangyou106 except hardness and chewiness were significantly lower than those of other indica rices. The maximum cutting force and shear power of M102s/zhongzu number 1 is the maximum and that of M103S/20257 is the minimum. 【CONCLUSION】 Cohesiveness and resilience of early season indica rice gel was significantly higher and lower than that of late season indica rice respectively. Cohesiveness and resilience of indica rice gels could be used to describe and tell textural properties of early and late season indica rices.