Wet paddy needs to be dried as soon as possible for reducing the moisture content to a safe level for storage. The objective of this study is to determine the effect of postharvest drying condition on starch digestibility of cooked rice. Non-waxy long-grain rice (Oryza sativa L., cv. Pathumthani 80 (RD31)) was used as a sample. Fresh harvested paddy was subjected to different drying conditions, such as hot-air drying at 40, 65, 90 and 115 °C and sun drying until the moisture content was reduced to lower than 14 % (w.b.). The dried samples were dehusked, polished and cooked to obtain cooked rice sample. To determine cooked rice digestibility, an in vitro simulated gastro-small intestinal digestion process was applied in this study. The kinetic parameters during simulated digestion were also estimated. The results showed that no significant differences in surface firmness of cooked rice was observed among the samples, however, the cooked rice obtained from hot air drying showed relatively lower estimated glycemic index (eGI) than that obtained from sun drying. Among samples from hot air drying treatment, eGI of cooked rice decreased with increasing drying temperature except for the sample dried at 115 °C. The results in this study indicated that the starch digestibility of cooked rice were affected by postharvest drying conditions.