Materials Seven popular traditional Indica rice varieties namely Dudhkolom, Ashiana, Kajai sail, Dadkhani, kataribhog, Jolidhan, Magursail and seven popular high yielding variety (HYV) namely BR 22, BR 23. BRRI Dhan28, BRRI Dhan29, BRRI Dhan31, BRRI Dhan40, BRRI Dhan41 were collected in a total of three times from Bangladesh rice research institute (BRRI). The rice samples were ground using a turbo mill for further analysis. 2.2. Moisture Content In this study, the Oven-Dry method was used to measure the moisture content of different samples. In brief, in a pre-weighed aluminum container, 2-3 g of samples were taken. Containers were then dried in an oven at 135oC for one hour. After drying, samples were kept in an airtight desiccator containing silica gel as desiccant until it was cooled to ambient temperature. 2.3. Pasting Properties A Rapid Visco Analyser was used to measure the pasting properties of the samples (RVA-4; Newport Scientific, Warriewood, NSW, Australia). Either 4.0 g of brown rice flour or 3.5 g of white rice flour (based on 14% moisture content) was transferred into a canister, and 25±0.1 mL of deionized water was added (corrected to compensate for the 14% moisture). The slurry was stirred at 960 rpm for 10 s for thorough dispersion. After that the slurry was held at 50 °C for 1 min, heated to 93°C over 4 min and held there for 7 min, and then cooled to 50°C over 4 min and held there for 3 min. The pasting temperature (at which viscosity first increases by at least 25 cP), peak viscosity (the maximum viscosity), peak time (when peak viscosity occurred), trough viscosity (the minimum viscosity), final viscosity (at the end of the test after cooling), breakdown viscosity (peak viscosity – trough viscosity), and setback viscosity (final viscosity – peak viscosity) were calculated from the pasting curve with Thermocline v. 2.2 software (Newport Scientific). 2.4. Solubility and Swelling Power Water absorption index (WAI) and water solubility index (WSI) were determined using the method of Anderson et al. Each sample (2.5 g) was suspended with 30 mL of distilled water (30°C) in a 50 mL pre-weighed centrifuge tube by vortexing. The tubes were then placed in a 30°C water bath and intermittently stirred for 30 min. The suspension was centrifuged for 10 min at 3,000 × g and the supernatant was decanted into a pre weighed 50 mL beaker. The weight of the precipitate was used to calculate the WAI, which was reported as a ratio (wt gain/wt of a sample, dwb). The supernatant from the WAI was dried at 95°C and the weight of dried solids were used to determine the solubility (%). .5. Gel consistency (GC)Gel consistency of differently sized rice flour was measured following the method of Cagampang et al.. In brief, 100 mg rice powder (12 % moisture) was placed in 13x120 mm test tubes. The powder was made wet with 0.2 mL of 95% ethanol containing 0.025% thymol blue. The tube was then shaken and 2.0 ml of 0.2N KOH was added immediately and the mixture was dispersed. The test tubes were then covered with glass marbles and placed for 8 minutes in a boiling water bath. The sample was removed and kept at room temperature for 5 min, and then it was cooled in ice-cold water for 15 minutes. The tube was then kept horizontally over a ruled paper graduated in millimeters and the length of the gel from the bottom of the test tube was measured after 30-60 minutes. 2.6. Protein Content The nitrogen content of the sample was measured using a LECO System (LECO FP-528, LECO Corporation, MI, USA). Supplied EDTA, from LECO Corporation, was used as the standard. The protein content of the sample was obtained from nitrogen by multiplying it by a nitrogen − protein conversion factor of 5.95. 2.7. Amylose Content (AC) Amylose, Type III: from potato (Sigma-Aldrich) was used as standard amylose. Amylose contents were measured according to a previously described method. 100 mg of dry rice powder was taken on a dry basis in a 100 mL volumetric flask. 1 ml 95% ethanol and 9 mL 1N NaOH were added to the flask. It was then heated in a boiling water bath for 10 minutes. After cooling it was made up to the mark with distilled water. 5 mL from the 100 ml was transferred into another 100 ml volumetric flask. 1 mL 1N acetic acid and 2 mL iodine-potassium iodide solution were added into it. It was then made up to the mark using distilled water. The flask was shacked and stands for 20 minutes. The absorbance was measured at 620 nm against a reagent blank. A series of standard amylose solution was also prepared containing 0, 4, 8, 12, 16, 20 and 24% of amylose. After that, the amylose content of the samples was determined in reference to the standard curve and expressed on a percentage basis. 2.8. Statistical Analysis Tukey-Kramer's test following one-way analysis of variance was used to compare mean values. Correlation analyses were done by Pearson’s correlation method. Data analysis was performed with JMP 7.0.1. (SAS Institute inc.,Cary, NC, USA). Means without a common letter differ, P values less than 0.05 were considered statistically significant.