Starch composition and amylose content are shown in Tables 1 and 2. Both rice flours and starches showed high starch content, ranging from 75.8 – 87.8 g/100 g dry sample, as expected of carbohydrate foods. The content of non-resistant starch diminished and that of resistant starch augmented, as expected, along with the addition of maize starch because of its high amylose content (Morita et al., 2007; Srikaeo et al., 2011). The rice starch samples contained higher amounts of RS than the rice flour samples, ranging from 7.98 to 32.90 % and from 7.78 to 31.81 % on a dry basis, respectively. The total starch content generally increased with the addition of maize starch. Amylose content of the maize starch was found to be 76.05 ± 2.76 g/100 g dry sample while rice starches and flours contained 33.77 ± 0.33 and 29.72 ± 3.85 g/100 g dry sample respectively. The amylose content correlated strongly with the RS content and augmented linearly (r2 values of 0.98 – 0.99) with the addition of the maize starch. These suggested that maize starch was suitable for manipulating amylose and RS content in rice flour/starch samples.