The effects of dissolved solids on the hardness and viscoelasticity of soft rice were studied in comparison with that in japonica rice and glutinous rice. The mass fraction of dissolved solids of the soft rice was 11.85%, which was significantly higher than that of japonica rice and glutinous rice, and was positively correlated with rice elasticity (P<0.05). Compared with those in japonica rice and glutinous rice, the amylose-amylopectin ratio in dissolved solids of soft rice was the lowest, which was conducive to the formation of continuous gel network structure. In addition, the proportion of short chains with a range of 6-12 in dissolved starch of soft rice was the highest among all varieties tested, giving soft rice better viscoelasticity. The results of texture and rheological analysis showed that the hardness increased, while the viscosity-hardness ratio and elasticity decreased of soft rice after removing the dissolved solids. The results of scanning electron microscope found that rice surface was rough, uneven and pertusate after removing dissolved solids. The fishnet-shaped hole of soft rice could support the rice grains, causing better elastic quality. In conclusion, the differences in the content, composition, molecular structure and distribution of dissolved solids on rice surface might be the main reasons for the low hardness and good viscoelasticity of soft rice.