Two rice varieties Giza 175 (high amylose) and Giza 181 (low am-ylose) were used in this investigation. The in vitro and in vivo digestibili-ties of raw, cooked milled rice and cooked parboiled rice of the two va-rieties were studied. The hydrolysis rates with a amylase of high amylose rice (179.14-180.53) were lower than of those with low amylose rice (188.73-209.85). Weight gains of rats differed significantly between groups. High amylose rice caused increase in feed efficiency in diabetic rats. Rice with a higher amylase content, decreased serum glucose lev‌el from (321 to 213-226 mg/100m1 than did low amylose rice (255‌269 mg/100m1), the same trend was observed for serum cholesterol. For cooked high amylose rice, it lowered the serum glucose to 213 against 269mg/100m1 for cooked rice with low amylose, while in cooked parboiled rice, their values were 226 against 255 mg/100m1.