The type of rice you store affects its quality. After one year of storage, amylase activities decrease, starch molecules break down, and the content of amylopectin long chains and amylose changes. This leads to lower swelling factors and a higher gelatinization temperature. Indica rice maintains a more stable starch structure and properties compared to japonica and indica-japonica hybrid rice. This study helps us understand how starch changes during storage and can help in breeding better storable rice varieties.