The improvement of the fermentation quality of rice straw silage by application of lactic acid bacteria (LAB) and glucose was investigated in this study. Sixteen rice varieties were harvested at the maturity stage and the rice straw was ensiled with LAB inoculant ($1{ imes}10^5$ cfu/g of fresh weight) and glucose (2% of fresh weight). Inoculation with LAB improved the fermentation as reflected in reductions in pH, acetic acid (by 3.7 to 78.3%), butyric acid (by -6.0 to 100.0%) and ammonia nitrogen (by 1.0 to 71.7%) concentrations, and increases in lactic acid (by 43.9 to 282.9%) and crude protein concentrations compared with the control. Application of LAB plus glucose was more effective in improving fermentation quality than LAB alone. The variety of rice straw which contained relatively high levels of water soluble carbohydrates (WSC) tended to obtain better fermentation quality. The results suggested that LAB application and selection of rice varieties whose straw contained high levels of WSC were effective in improvement of the fermentation quality of rice straw silage.