The taste quality of steaming and cooking is an important evaluation criterion for consumers when choosing rice.Starch，protein，and lipids，as the three main components of rice，are closely related to the taste quality of steaming and cooking in rice.This article reviewed the progress on the composition and distribution，anabolic characteristics of the three main components in rice and their relationship with the taste quality of steaming and cooking to further study the formation mechanism of the taste quality of steaming and cooking in rice and the techniques for cultivating the rice with high quality.The effects of irrigation with alternating wet and dry （AWD） on the three main components of rice and the taste quality of steaming and cooking in rice were summarized.Problems including the unclear relationship between the interaction of the three main components of rice and the taste quality of steaming and cooking in rice and the unknown mechanisms underlying the effects of AWD on the taste quality of steaming and cooking in rice were pointed out.It is recommended to conduct in-depth studies on the formation mechanism of the taste quality of steaming and cooking in rice and the regulatory mechanism of AWD on the taste quality of steaming and cooking in rice based on the relationship between the accumulation of starch，protein，and lipids and the anabolism of starch，protein，and lipids in the future.