Aromatic rices constitute a small but an elite group of rice. Aroma and linear kernel elongation are two most important characteristics of high quality aromatic rices. Twelve aromatic(IR-291, IR-293, IR-294, Kalanamak, Bindli, Bindli-3132-2, Hansraj-3068, Hansraj-3083, Dehradun Basmati-3020-1, Dehradun Basmati-3041, Dehradun Basmati-3072-1 and Tapovan Basmati-5010) and four non aromatic rice cultivars (Pant Dhan-4, Pant Dhan-10, Pant Dhan-12 and Sarju-52) were used to study the role of proteins in kernel elongation after cooking. Aromatic accessions showed higher kernel elongation after cooking in comparison with non-aromatic accessions. Strong aroma was recorded in most of the scented rices except IR-291, IR-293 and IR-294, where it was medium. Total and soluble protein contents of different accessions varied in the range of 6.4 to 8.8 and 3.00 to 5.26 percent, respectively. There was no relationship between protein content and kernel elongation after cooking. Aromatic rices with high kernel elongation after cooking possess two protein bands of MW 5.20 and 33.11 k Da).