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Differential scanning calorimetry (DSC) is a thermoanalytical method used to measure gelatinization temperature (GT) and functions by measuring heat flows associated with gelatinization as a function of temperature. While the method is highly accurate and precise, it is also time-consuming, expensive, and requires a high level of expertise. As a result, a new method that is faster, less expensive, and easier to use has been introduced by Dang and Bason (2014), which utilizes the Rapid Visco Analyser (RVA), an instrument that measures viscosity as a function of temperature. Still, rice cultivars grown in Arkansas have relatively narrow GT ranges, and it was necessary to determine whether the GT was being over or underestimated using statistical analysis. Therefore, the objective of the study was to determine the accuracy and precision of the RVA method in comparison to the DSC method for measuring GTs of rice cultivars produced in Arkansas. The study examined Arkansas cultivars harvested in 2019 and 2020 in both milled and brown kernels. Additionally, tests were performed at an industrial facility to validate the results obtained in our laboratory. Overall, the study showed a significant statistical difference between the GT determined using the RVA method and the GT determined using the DSC method. The GT determined using RVA consistently overestimated GT on every cultivar tested; therefore, a calibration equation was developed to correct for the overestimation. Overall, the RVA method was precise. The tests done in the industrial laboratory validated the calibration equation for accurate measurement of GT using RVA without any effect of difference in technicians. [ABSTRACT FROM AUTHOR]