The morphological, physicochemical properties of milled rice were examined in 60 Farmers' varieties which revealed significant difference with respect to grain dimensions, physicochemical and cooking properties. The length and breadth of milled raw rice varied from 3.99 to 7.65 mm and from 1.43 to 3.09 mm, respectively. Based on length to breadth ratio, varieties were grouped into seven classes. Four varieties were recorded as short, slender, 23 as short, bold, four as medium, slender, six as long, slender, 21 as long, bold and one each as Basmati and Extra long, slender. The amylose content ranged from 6.82% in variety Chipdo to 29.69% in variety Sulendas. The gelatinization temperature (GT) was medium to high in 13 varieties and high in 47 varieties.