Resistant starch (RS) is a small fraction of starch that is resistant to be hydrolyzed by alfa amylase in the small intestine and will be fermented in the human colon. The existence of RS can be affected by processing and storage condition of the food. Indonesian people consume rice as their main energy source, and usually store the rest of the rice if it is not consumed. Some researcher believe that storing the rice will increase the nutritional value such as resistant starch. Therefore, this research was aimed to study the effects of storage condition on resistant starch content in white rice. Three different storage conditions which were room temperature (25-27 oC), refrigerator (5-7 oC) and freezer (0-1 oC) were compared to freshly cooked rice as control. Types of cooked white rice (long-grain and medium-grain) compared due to the different content of amylose. The result shown that different storage conditions were not significantly different (p>0,05) but there is a significantly different in resistant starch between control rice and those stored rice (p<0,05). Types of cooked white rice have shown significantly different in RS content because of the difference in their amylose content (p<0,05).