This research was performed to modify granular rice starch by using physical and enzymatic methods mainly producing porous starch and for further modification by branching enzyme (BE). Firstly, porous rice starch was carried out separately by amyloglucosidase (AMG) or maltogenic -amylase (MA). The granular morphology, structural and physicochemical properties were examined. Both enzymes had generated several dents and holes but had no effect on granular shape. AMG induced big and shallow pores with a diverse of pore diameters compared to MA. However, MA obviously modified the fine structure by increased the short amylopectin chains and decreased the molecular weight fractions. As compared to the corresponding control, MA increased the solubility but the swelling capacity and amylose content were reduced. Moreover, enzymatic treatments increase the crystallinity and the enthalpy of starch treated samples. Secondly, the combination of seven-repeated cycles ultrasound-assisted ice recrystallization (US+IR) following treatment with AMG or MA was studied. Generally, US+IR created grooves and indentations on the surface granules. The US+IR decreased the crystallinity, amylose content and swelling capacity. The sequential US+IR followed enzymes hydrolysis exhibited more pores and increased gelatinization temperature, crystallinity and the enthalpy while swelling capacity and amylose content were further decreased as compared to their control. The most obvious change of those petameters was found for US+IRMA. Moreover, the US+IR treated starch showed a higher susceptibility to amylolytic enzymes than native starch. In addition, the combined treatments, especially US+IRMA exhibited lower digestion rate constant. Lastly, the effects of pre-treatments of granular rice starch on structural, physiochemical properties and the rate of digestion to amylolytic enzymes for further BE catalysis were studied. The pre-treatments were performed by ethanol-heating (ETS), MA and sequential ETSMA. The ETS displayed coapted granules, noticeable swelling with no pores whereas MA caused fissure on granular surface. The sequential of ETSMA created agglomerated and perforated granules. However, further BE catalysis exhibited minor surface changes. The reduction of crystallinity and the enthalpy was pronounced by ETS and ETSMA whereas those of values increased for MA. The subsequent BE catalysis increased the crystallinity, -1,6 glucosidic linkage ratio, the enthalpy and less susceptibility to amylolytic degradation. Moreover, after BE modification pre-treated starch showed less swelling, more intact granules and granular separation compared to the corresponding control.