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An experiment with a total of 36 rice entries consisted of 28 cross and eight parental lines were evaluated to estimate the variability parameters for 10 yield attributing character, 6 physical quality traits; 8 cooking and chemical quality traits of rice cultures. Analysis of variance revealed the existence of significant differences among cultures for all traits studied. High PCV coupled with GCV was recorded for gel consistency and alkali spreading value revealed wider variability for these traits. Moderate PCV and GCV was observed for total number of tillers per plant, number of grains per panicle, LAI at maximum tillering stage, volume expansion ratio, water uptake, amylose content and grain yield per plant indicating the moderate variability. High heritability coupled with high genetic advance as per cent of means for total number of tillers per plant, number of grains per panicle, leaf area index at maximum tillering stage, water uptake, gel consistency, alkali spreading value, amylose content and grain yield per plant, revealed the role of additive gene effect and simple selection procedures may be effective for improving these traits. High heritability coupled with moderate genetic advance as per cent of mean was observed for days to 50% flowering, days to maturity, plant height, test weight, kernel breadth after cooking and volume expansion ratio, revealed that role of both additive and non-additive gene effects in the inheritance of these traits.

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