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The study was carried out to analyze cooking characteristics of important rice varieties grown and processed in Gujarat state of India. In the study cooking characteristics which are of the most important viz. optimum cooking time, elongation ratio, water uptake ratio, gruel solid loss, pasting temperature and final viscosity were determined by standard methodologies and found to be 17 min, 1.523, 2.6, 4.32%, 91.7 °C and 2558 ± 165.6 cP for parboiled rice, 12 min, 1.356, 2.7, 8.25%, 87.9 °C and 3546 ± 142.3 cP for Jeerasar rice and 14 min, 1.318, 2.8, 10%, 93.9 °C and 1523 ± 179.6 cP for GJ-17 rice, respectively. Also, the size i.e. length, width and thickness of all the three varieties were measured and plotted to observe the trend of expansion after cooking. From the above observations, it was found that parboiled rice has comparatively better cooking characteristics but has higher cooking time, which consumers may not accept for household purpose.