This study explored the physicochemical, thermal properties, and starch digestibility of dry-milled rice flour with different amylose contents. Additionally, heat-moisture treated rice flour with two methods, and Baekseolgi applied HMT have analyzed the changes in those properties, including starch digestibility. Rice flours from 4 rice cultivars (Dodamssal, Bukkyoung, Ilmibyeo, and Baekokchal) were dry-milled using an ultra-centrifugal mill. HMT rice flour was prepared with 25% moisture content in a drying oven or an autoclave at 110ºC for 1h. The untreated rice flour analyzed the physicochemical properties by damaged starch, morphology, particle size distribution, and swelling power. For untreated and HMT rice flour and Baekseolgi, the pasting properties were analyzed by rapid visco analyzer (RVA) and gelatinization properties by differential scanning calorimetry (DSC). Also, the in vitro starch digestibility of those samples was analyzed. The particle size distribution of flours exhibited a unimodal pattern for Dodamssal flour and a bimodal pattern for the other three flours. Dodamssal flour showed the lowest damaged starch content and swelling power compared to the other flour samples. The swelling power of rice flour samples exhibited a negative relationship with the amylose content. Dodamssal rice flour showed the lowest pasting viscosities by RVA, and the highest gelatinization onset and peak temperatures and the lowest enthalpy by DSC. Besides, the Dodamssal flour had the lowest rapidly digestible starch (RDS) content and the highest slowly digestible starch (SDS) and resistant starch (RS) content. HMT rice flour significantly decreased swelling power compared with untreated rice flour. RVA pasting characteristics of HMT rice flour showed decreased pasting viscosities (peak, breakdown, final, and setback) and increased pasting temperature, indicating retarded swelling. DSC gelatinization characteristics of HMT rice flour also showed increased gelatinization onset and peak temperature and enthalpy. Dodamssal rice flour showed the most significant change in pasting and gelatinization characteristics by HMT. Starch digestibility of HMT rice flour decreased RDS content and increased SDS and RS content. Rice flour heat-moisture treated at an autoclave showed more significant changes in swelling power, pasting and gelatinization properties, and starch digestibility than that at a drying oven. Baekseolgi prepared as an HMT application showed similar trends in swelling power, pasting properties, and gelatinization properties to HMT rice flour. However, the starch digestibility of Baekseolgi showed an increased RS content, although the RDS content increased and the SDS content decreased. Overall, the physicochemical and thermal properties and starch digestibility of rice flour were significantly changed by HMT, and the amylose content and HMT method of rice flour significantly influenced the change. Besides, pressure besides temperature and moisture content could affect the changes in functional properties by HMT. It will be possible to utilize the HMT process to develop rice-based healthy functional foods, promoting rice consumption.