Studies on association and path analysis for ten grain quality characters of 30 pre-released cultures and high yielding varieties of rice revealed that head rice recovery had highly significant positive association (r=0.86) with milling percentage and significant negative association with elongation ratio (-0.39). The relationship between head rice recovery and kernel length after cooking was negative and significant (-0.41). Alkali spreading value exhibited positive and significant association with kernel length after cooking (0.40). Grain quality characters viz., kernel length, alkali spreading value and elongation ratio manifested positive correlation with kernel length after cooking. The quality characters viz., alkali spreading value and elongation ratio also showed high positive direct effect on kernel length after cooking.