Germplasm collection of 782 accessions of aromatic rices were evaluated for three quality characteristics that determine cooking quality. The amylose content in these accessions ranged from 10.7% to 36.2%, gelatinization temperature or digestion value ranged from 1 to 7 and gel consistency ranged from 11 mm to 133 mm. Desirable amylose content, gelatinization temperature and gel consistency was observed in 259, 233 and 88 accessions, respectively. Accessions, Basmati 370-S1, Basmati 370-S18, Basmati 370-S19, Basmati 6311-(a) and Basmati 6311-(b) were good for all the three quality characteristics.