The steeping of waxy rice in water at $20^{circ}C$ for 12 hr resulted in the decrease of protein, crude fat and ash contents. Water-binding capacity and swelling power (at $80^{circ}C$) of waxy rice flour increased upon steeping. Maximum viscosity of waxy rice flour in 0.19 N sodium hydroxide solution was increased up to 6 hr steeping and decreased thereafter. The amylograph indices increased as the steeping time increased. The degree of changes in properties during steeping was different between two waxy rice cultivars.