This　study　aimed　to　investigate　the　impact　of　Qingke　beta-glucan　(QBG)　concentrations　and　molecular　weights　(MWs)　on　rice　starch　(RS).　With　the　increasing　concentrations　and　MWs,　the　pasting　properties　and　gelatinization　enthalpy　of　RS/QBG　suspension　decreasing　was　observed　by　using　rheometer　and　differential　thermal　scanning　analysis,　respectively,　which　was　consistent　with　the　results　of　X-ray　diffraction.　In　Infrared　spectrum,　QBG　combined　with　leached　amylose　via　hydrogen　bonds,　thus　preventing　the　reaggregation　of　RS　particles　and　inhibiting　the　short-term　retrogradation　of　RS.　The　results　of　scanning　electron　microscopy　and　confocal　laser　scanning　microscopy　suggested　that　interaction　between　QBG　and　RS　changed　RS　microstructure,　reduced　the　leached　amylose　of　the　starch,　and　thus　altered　RS/QBG　digestibility　that　the　digestion　rate　of　RS/QBG　decreased　with　the　incrementing　QBG　MWs　at　in　vitro　simulated　experiments.　These　results　provide　further　understanding　and　expand　potential　application　to　starch-based　foods.