Seven rice cultivars with different eating qualities, especially pasting and physicochemical characteristics of the carbohydrates components in rice endosperm, were analyzed for their correlation with the palatability score (Toyo value). The Toyo values showed significant differences among the seven cultivars: Samgwangbyeo>Gopumbyeo>Chuchungbyeo>Ilpumbyeo>Palgongbyeo> Samnambyeo>Dobongbyeo. Examination by a rapid visco analyzer showed the temperature of pasting was the lowest in Ilpumbyeo and the highest in Dobongbyeo. Rice cultivar having high enthalphy for gelatinization by differential scanning calorimeter and low palatability score showed high-crystalline starches. No significant differences were observed among cultivars in amylose contents of rice starches except Dobongbyeo and Chuchungbyeo. The abundant fatty acids of rice starch lipids were palmitic, linoleic and oleic acids, and rice cultivars with high eating quality had high contents of linoleic and linolenic acids.