Six coloured and six non-coloured waxy rice varieties were analyzed by determining amylose, fat, and protein content, pasting, and thermal properties. Significant differences in protein content as well as pasting properties between coloured and non-coloured waxy rice were identified. It was demonstrated that protein may have a main influence on pasting and thermal properties of waxy rice. In addition, the optimal linear relationship between protein and pasting or thermal properties was found by combining RVA and DSC data using Principal component analysis (PCA). Typical indicators, which can classify coloured and non-coloured waxy rice, could be identified by Hierarchical cluster analysis (HCA). In pasting properties, trough and consistency viscosity were typical indicators; in thermal properties, enthalpy and stop temperature were typical indicators.
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