Twelve upland rice varieties were analyzed for their physico-chemical parameters. Wide variations were found in milling yield, kernel elongation, water uptake and gel consistency. All the varieties had high to intermediate gelatinization temperature and alkcli score of 1–5. Protein content ranged from 7.78 to 9.88 per cent) and amylose content varied from 13.37 to 20.33 per cent.
