Abstract: The components, microstructure, enthalpy characteristics and pasting properties of the germinated indica rice and germinated japonica rice were investigated. Results showed that higher amount of protein and less amount of fat and total starch were contained in germinated brown rice flour compared to those in brown rice flour. However,the amount of crude fiber and ash did not change significantly(p<0.05). As the germinated time increased,the peak viscosity,trough viscosity,break down,the final viscosity and setback of germinated brown rice flour reduced,the peak temprature,starting temprature,termination temprature and enthalpy reduced and these data of the indica rice were higher than those of japonica rice. Electron microscopy analysis showed that the rice flour grainule structure became looser and the angular of starch was not obvious after germination.After germination,grainule structure of the indica rice was looser than that of japonica rice,and the starch granules were smaller.