The effects of ultra-fine pulverization on the physicochemical properties of rice starch (RS) were investigated using a high impact planetary mill. After pulverization, RVA characteristics, peak viscosity, break down, and set back values of RS decreased from 274.75 to 9.42 RVU, 214.46 to 6.17 RVU, and 87.80 to 17.00 RVU, respectively. The pasting properties also changed significantly. X-Ray diffractogram revealed RS had four A-type peaks, which disappeared after pulverization. The peak temperature and gelatinization enthalpy of RS using differential scanning calorimetry (DSC) were 13.99 J/g at $75.14^{circ}C$, whereas the pulverized RS (PRS) had two peaks, 0.13 J/g at $63.88^{circ}C$ and 1.23 J/g at $101.24^{circ}C$. DSC measurement showed the retrogradation degree of PRS was lower than that of RS after storage at 4 and $25^{circ}C$. The enzymatic (${alpha}$-amylase) digestibilities of RS and PRS were 72.7 and 77.3%, respectively.