This study aimed to reveal the effect of corn oil on formation of complex between rice starch and fatty acids, including lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0). The RVA, XRD, DSC and CLSM analysis confirmed formation of starch-fatty acid complex but the starch-triglyceride complex was not detected. The addition of triglyceride promoted formation of starch-C16:0 and starch-C18:0 complexes, which might be due to more leached amylose induced by oil. However, triglyceride inhibited formation of starch-C12:0 and starch-C14:0 complexes, which might be due to high solubility of C12:0 and C14:0 in oil. In conclusion, the effect of triglyceride on formation of starch-fatty acid complex depended on the chain length of fatty acids. •Starch-C12:0, starch-C14:0, starch-C16:0 and starch-C18:0 complexes were formed.•The starch-triglyceride complex was not detected by XRD, DSC and CLSM.•Triglyceride promoted formation of starch-C16:0 and starch-C18:0 complexes.•Triglyceride inhibited formation of starch-C12:0 and starch-C14:0 complexes.