Abstract: To develop blending rice products that meet market requirements,the correlations among physicochemical properties and cooking qualities of 21 indica rice varieties were determined,source rice varieties for rice blending were selected,and a simplex centroid was used to optimize rice blend combinations. The results showed that rice varieties with different chalkiness rates and amylose contents could be selected by selecting rice varieties with different length- width ratioes,and rice varieties with different amylose contents could be selected by selecting rice varieties with different chalkiness rates,regression equation for hardness viscosity ratioes was obtained,and indice rice blend combinations with desired hardness viscosity ratioes were determined by further optimization as follows: Guangxi Guixiaozhan( A) 44.41%,Guangxi Qijiuxiangzhan( B) 7.00%,Conghua Bendiyouzhan( C) 15.00%,Jiangxi Ruanmizhan( D) 33.59%.The results can be used to provide guidance for rice combination blending.