Raw rice and parboiled rice are mostly used for the preparation of several processed rice products. The matured and well filled grains are dried in the sun for 3 to 4 days to reduce the moisture to 13 to 14 percent. The non-waxy or non-glutinous rice was found suitable for the preparation of cooked rice, popped and puffed rice, beaten rice, idli and dosai cakes etc. The rice cultivar RR 363-36 yielded good quality popped rice. Beaten rice soaked in water (2 times of its weight) for about 30 minutes under the lid cover gave excellent swelling properties. Kalyani-2 was rated best for preparation of beaten rice.