Amylose content is a key determinant of eating quality of rice. With the characteristics of fluffy texture, glossy appearance when cooked, remaining soft when cooled and excellent puffing ability, the low-amylose rice with amylose content 5-15% could be served as not only cooked rice directly, but also good material for convenience, mixed rice and puffing foods.Current status on characterization, inheritance, molecular mechanism and breeding of lowamylose content rice was reviewed in this paper, strategy of related researches in the era of glymics was mainly discussed furthermore. The future research should focus on screening and enhancing the germplasm, further elucidating the molecular mechanism on mutation of low amylose content, utilizing the genes independent of Wx on low-amylose content rice breeding program, and developing high quality functional rice cultivars for special usage through pyramiding low amylose gene and other special quality genes.