Present investigation was conducted on 83 selective mutants along with parent ADT (R) 47 aimed to study the milling and cooking quality characters. Among the mutants, six mutants viz., 200-84-69-10-11, 200-62-27-25-20, 200-72-6-28-39, 200-71-34-29-46, 250-28-62-27-21 and 250-6-38-29-16 were found to be desirable for both milling yield and head rice recovery than the parent. While ten mutants possessed short slender grains, three mutants each showed long slender and short bold grains. One mutant viz., 250-27-69-4-48 had higher linear elongation ratio and 37 mutants had less breadth wise elongation ratio. A total of 24 mutants registered higher volume expansion after cooking. Gel consistency alone showed moderate values for PCV and GCV while the rest of the traits had lower values. High heritability coupled with high genetic advance was observed for linear elongation ratio, breadth-wise elongation ratio, while moderate heritability coupled with high genetic advance was recorded for the traits head rice recovery, kernel breadth, L/B ratio and volume expansion ratio. This indicates the predominance of additive gene action in the inheritance of these characters. Therefore, these mutants can be utilized extensively in hybridization programs to isolate better quality rice selections which are the need of the hour and are chiefly preferred by the consumers.