Rice cooking and eating quality is one of the most important factors affecting its sales. Gel consistency, gelatinization temperature, and amylose content are three important indicators for measuring the cooking and eating quality of rice. Three indicators of Kongyu 131 and Daohuaxiang 2 were measured in order to improve the cooking taste of rice. At the same time, the base sequence differences of 17 genes related to rice starch synthesis between the two varieties were also tested. The function of the differential genes was verified by using the BC₁F₄ generation after molecular marker-assisted selection as test materials. Kongyu 131 as the donor parent and Daohuaxiang 2 as the recurrent parent. The results showed that: Kongyu 131 and Daohuaxiang 2 had differences in gel consistency and amylose content. In the 17 genes related to taste quality, only SBE3 and SSII-1 were between the two varieties. There are single-base sequence differences. Both SBE3 and SSII-1 from Daohuaxiang 2 have the effect of improving the gel consistency of rice, but SBE3 has a greater effect on the gel consistency, and SSII-1 has a smaller effect on the gel consistency.