The study compared the texture and digestion properties of white and brown rice from five types of rice preferred by Chinese consumers. Brown rice was found to be harder and less springy than white rice when cooked. It also took longer to digest, produced less glucose, and had a lower glycemic index, which is better for preventing type II diabetes. The differences in texture and digestion properties were influenced by the type of rice used. Brown rice from certain types of rice with thinner bran layers and higher amylose content met consumer preferences for taste and health benefits.