Abstract: In rice quality improvement, starch pasting viscosity tested by Rapid Visco Analyser(RVA) servers as important index in estimating the eating and cooking quality of rice. The objectives of this study were to investigate analyze their correlations and clusters using restore lines of hybrid rice in indica and their check (CK) with different eating and cooking quality. The results showed as follows: (1) Setback (SBV) had largest coefficient of variation, followed by breakdown (BDV), consistence (CSV), paste viscosity (CPV), hot paste viscosity (HPV) and peak viscosity (PKV). (2) The tight relationship among RVA profiles was found. There were very significant（P＜0.01） positive correlations among HPV , CPV, SBV and CSV, between PKV and BDV., significant（P＜0.05） negative correlation between HPV and BDV, very significant negative correlations between BDV and CPV, SBV,CSV respectively. (3) Restore lines of hybrid rice in indica and their CK could be clustered into three types based on starch RVA profiles. Every type had also clustered into two subtypes. There were distinctions in three types based on SBV. The first(Ⅰ) type had highest SBV(37.4RVU～156.8RVU)，the second (Ⅱ) lowest(-141.2RVU～-86.0RVU).The third(Ⅲ) type had SBV in betweenⅠtype and Ⅱtype(-83.6RVU～23.7RVU). There were distinctions in two subtypes of Ⅰtype based on PKV and HPV, two subtypes of Ⅱtype based on PKV . However, There were distinctions in two subtypes of Ⅲ type based on combination of PKV, HPV, BDV, SBV and CSV.