Waxy rice starch dispersed in water (50% solids) was gelatinized by heating the dispersion at $121^{circ}C$ for 20 min, and retrograded by storing the paste at $4^{circ}C$ for 2 days. The starch gel was then freeze-dried and ground into powders. The retrograded starch powders were hydrated at 20-30% solid concentration at different temperatures (4 and $23^{circ}C$), and then thermal and rheological properties were analyzed using the hydrogels. The gel hydrated at $4^{circ}C$ had an onset temperature of melting at $34.9^{circ}C$, which was approximately $10^{circ}C$ lower than that observed for the gel hydrated at $23^{circ}C$. The enthalpy value was greater for the gel hydrated at $4^{circ}C$ (14.2 J/g) than the gel hydrated at $23^{circ}C$ (8.8 J/g). The yield stress and consistency of the hydrogels were proportional to the solid concentration. The hydrogel prepared with 30% retrograded starch powders at $4^{circ}C$ displayed a thick creamy texture with retrograded starch crystals that could melt at a temperature range of $35-51^{circ}C$. The thermal and rheological properties of the hydrogels exhibited the possibility for the retrograded starch powders to be used as fat mimetic in foods.