The experiment was conducted to know the physical and cooking properties of ten aromatic rice varieties. Among the varieties milling and head rice out-turn ranged from 72.48 to 80.94 and 65.11 to 81.85 per cent respectively. The grain length varied from 4.30 to 7.80 mm, breadth 1.84 to 2.27 mm, L/B ratio 2.02 to 4.22 and grain width 1.54 to 1.88 mm, 1000 grain weight 11.36 to 20.18 g, and bulk density 0.76 to 0.89 (g/ml). Cooking time ranged from 15 to 20 minutes, percent increase in weight 127 to 210, per cent increase in volume 128 to 257, water uptake ratio 15.85 to 39.93, kernel elongation ratio 1.25 to 1.53, per cent curled grain 17 to 61 and dispersed solids 2.63 to 8.46 per cent respectively. Per cent increase in volume and weight, water uptake ratio, and kernel elongation ratio were positively correlated with sensory mean score whereas percent curled grains, and cooking time were negatively correlated with sensory mean score.
Physical character, Cooking Properties, Aromatic rice
