Problems of the interaction between starch and lysolecithin are treated in this article. The endosperm of rice grains was fractionated and it was found that lysolecithin was associated with starch granules. The association was not a mere adsorption, but rather a more firm combination. It was demonstrated that lysolecithin had an ability to combine with starch in aqueous solution, and to cause amylose to precipitate, but not amylopectin. The lysolecithin-amylose complex was isolated, and it was shown that lysolecithin is most certainly included in the helicoidal structure of amylose chain. A possible role of lysolecithin during the course of the starch formation in rice grains is discussed.