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Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interested in this study. Rice starch was gelatinized using different temperatures (77, 81, 95, and 121 °C) and stored isothermally with temperature cycles for 10 days. Results showed that the most important parameter that affected retrogradation was storage time followed by storage condition and gelatinization temperature. The recrystallization rate constant (k) and Avrami exponent (n) of retrograded starches stored under temperature cycle were higher than isothermal storage. All samples showed similar polymorphs of a mixture of B and V types. High‐temperature gelatinized starch gel stored under temperature cycle …