With eight  indica conventional， indica hybrid， japonica conventional and japonica hybrid rice   as materials, the sensory evaluation  of cooked rice in 11 different locations in indica   rice growing region in   China was carried out by  two sensory evaluation methods (score method and equality range method).  Results showed that   the sensory score of the  score method significantly varied with varieties  and  sites. However, the sensory score of the   equality range method was  significantly affected  by variety   irrespective of  sites. Age  and gender both  have no significant effect on the sensory score using the  equality range  method. Tailand′s aromatic variety, Xiangwanxian  13, Liangyoupeijiu  and Shanyou 63 were significantly different in sensory score, and    the  sensory evaluation values  of cooked rice of the former three were corresponded  to the grain ranking of national rice standard GB 1354. The sensory scores of cooked rice  from  indica rice growing  region people  were in accord with  the acceptance degree of  people in japonica  rice growing region. It is suggested that  the sensory standard rice sample should be chose in sensory evaluation and the equality range  method can be adopted.