An attempt was made to study the effect of stabilizer (maltodextrin) on rheology, texture, moisture of rice cake on three different concentrations in 7 day storage period. 0.5%, 1% and 2%, of maltodextrin were added on total weight of the rice cake sample. Volume of rice cake is indirectly proportional to the percentage of maltodextrin in the rice cake. Rheological parameters were seen to increase on maltodextrin addition suggesting increase in rigidity of the samples. Maltodextrin has a good effect on texture improver during storage period. There is a relationship between moisture and hardness of the product. Color remains better than control sample during 7 days storage time.