Chemical and milling quality of rice is important for rice breeding to meet not only market need but also for consumer health and processing suitability. In this research, 25 rice samples, 16 rice (6 reference rice and 10 breeding rice) and 9 glutinous rice samples (2 reference glutinous rice and 7 breeding glutinous rice), from subproject 1 and subproject 2 were examined for physicochemical, milling, cooking and eating qualities. The results showed as follows:- the moisture contents of paddy and rice of non-glutinous rice were 11.9-13.0 and 10.0-10.7 g/100 g, respectively, the moisture contents of paddy and rice of glutinous rice were 12.1-12.7 and 9.8-10.4 g/100 g, respectively. The percentages of polished rice from non-glutinous and glutinous rice were 62.4-67.2 and 60.8-64.7 g/100 g, respectively. The percentages of whole and head rice from non-glutinous and glutinous rice were 62.1-93.6 and 65.1-84.8 g/100 g, respectively. The non-glutinous rice shape was short, medium long and long grain for 1, 7 and 8 samples, respectively and the glutinous rice shape was medium long and long for 4 and 5 samples, respectively. The alkali test results were in the ranges of 3-7 and 6-7 for non-glutinous and glutinous rice, respectively. For gel consistency consideration, it was found that the non-glutinous rice belonged to hard and very hard cooked gel type and the glutinous rice belonged to soft cooked gel type, except for sample no.8 that belonged to very soft cooked gel type. The peak viscosities were 961.3-3057.8 and 1212.3-1767.8 cP for non-glutinous and glutinous rice flour, respectively. The pasting temperatures were 85.0-92.1 และ 71.6-76.4 ?C for non-glutinous and glutinous rice flour, respectively. Moreover, breeding showed the better effective in rice more than glutinous rice. Rice with breeding had decreased chalky grain, length, wide, thickness but they had increased elongation ratio during cooking. Breeding could both increase and decrease amylose content and they had affected on the thermal property of rice. In conclusion, breeding could improve the milling, chemical, cooking and eating qualities.