Amylose content is the one most important of all the cooking quality characteristics because it greatly affects the cooking and processing behavior of milled rice.In general, indica and japonica rice cultivars show differences for amylose content (AC).In other words, optimization of the trait is necessary for the developing of high grain quality rice cuhivars.To study the genetic basis of amylose content, a set of introgression lines (ILs), derived from Sasanishiki (japonica)/Habataki (indica) with Sasanishiki as the recurrent parent, were used to detect quantitative trait loci (QTL) in two different environments (2011HaiNan and 2012NanChang).