Extended milling of rice decreased the incidence of mycojlora and reduced black tip discoloration but reduced the head rice yield and kernel weight. Protein content, ash, reducing sugars, nonreducing sugars and free fatty acids increased whereas amylose decreased significantly with the increase in the number of discolored grains. Discolored rice required signif;cantly less time to cook, showed decreased water uptake, reduced kernel elongation and losses. Cooking time decreased; water uptake, elongation in cooked rice and gruel solid loss increased with an increase in the degree of milling. Correlation coefficients between the different variables were calculated.