Abstract | Milling, physical and cooking quality of candidate hybrid varieties of fine and coarse rice category, were tested for their performance against the respective standards. In hybrid category, 58% candidates milling quality found excellent or good (head rice yield– HRY 51-70%), 23% marginal (HRY 40 – 50%) and 18% below limit (< 40%). Physically, 60% samples were extra-long size, slender shape and coarse type. Nineteen percent samples were long or medium size but slender shape and coarse type as well. Whereas, 21% sample were short or medium size only. Regarding cooking quality, 60% samples were excellent or good and 30% were OK (poor quality). The cooking quality of 10% sample was very poor. Overall 50% candidate varieties were excellent or good and 16% were OK whereas only 23% were below standard limit. In fine category, milling quality of only 6% candidates was excellent or good. Both fine and coarse candidates showed 13% and 7%poor milling, while 80% and 69% were under limit respectively. Physically, 19% candidates’ from fine category were long size (length 6.1-7.0 mm), considered good and 63% OK. However, 19% candidates were medium size (length 5.0-6.0 mm) below the respective standard (≥ 6.1 mm). Cooking quality of fine category was OK. Overall grain quality of 6% samples graded excellent, 19% well or OK and 56% candidates were below standard. Physically, 7% candidates from coarse category were extra-long size, ranked well and 43% OK while15% was below the standard. Cooking quality of coarse candidates was OK however overall, 21% samples showed poor milling, and physical and cooking quality and 36% did not meet the standard. Ratio of hybrid, fine and coarse candidates obtained for onward protocol was 43%, 24% and 0% respectively. The overwhelming of hybrid candidates with good quality indicates that they have common source, origin and or different brands of the same company.