The physico-chemical and cooking characters were analysed in respect of 41 promising rice genotypes of eastern India to study the variability and correlation coefficient to understand the degree of association of different characters. Head rice recovery ranged from 43.5 (Kalyni-2) to 68.0(Pooja). Kernel length is highest in Geetanjali (7.54mm) and lowest in Nuadhusara (3.88mm).Kernel breadth ranged from 1.74 mm (Satyakrishna) to 2.68 mm (Hanseswari). Elongation ratio is highest in Nuadhusara (2.07) and lowest in Chandan (1.44). Amylose content is intermediate in all the genotypes except Heera (25.6) and Vanaprava (26.1). PCV is highest in water uptake (31.97) followed by ASV (23.91) and lowest in hulling %(2.7) followed by amylase content (4.65). The HRR% showed negative correlation with kernel length and positive correlation with alkali spreading value, water uptake, elongation ratio. L/B ratio showed significant positive correlation with kernel length after cooking and negative association with elongation ratio. Kernel length had direct effect on amylase content and L/B, KLAC had high negative direct effect on amylase content