This study aimed to evaluate the effect of gamma irradiation at dose levels of 0, 1, 3 and 5kGy on the chemical composition, starch digestibility, pasting properties and cooking properties of two varieties of polished rice (Sakha104 and basmati). The results showed that the highest dose of gamma irradiation decreased the apparent amylose content, peak viscosity water absorption and minimum cooking time; while the fat absorption and solid loss were slightly increased. Irradiation showed increases in rabidly digestible starch (RDS) and slowly digestible starch (SDS), with consequent reductions in resistant starch (RS) for Sakha104variety. Furthermore, basmati rice displays a linear behavior over the range of radiation doses for RDS and SDS with a reduction in RS.