Abstract: Methods such as Textural, RVA, X-ray diffraction and Infrared spectroscopy were used to analyze the different milling degree (0% , 3% , 6% , and 9% ) of rice flour that undergo retrogradation. The result had shown that rice flour gels with different milling degree at 4℃ storage condition, increased of hardness, pasting temperature, recovery value, degree of crystallinity and infrared of 1047cm -1 /1022cm -1 absorbance ratio were observed while the viscosity decreases. During the first 3d of storage, various datas were found to be faster. However, after 7d, changes were consistent. This indicated that rice flour undergoes rapid retrogradation during the first 3d and the retrogradation process had been completed after 7d. Within the same aging time, the milling degree of brown rice gel was proportional to hardness, pasting temperature, recovery value, degree of crystallinity and infrared absorbance ratio but inversely proportional to stickiness. It could be concluded that higher milling degree lead to a faster retrogradation.