Black rice (Oryzae sativa L.) is a special rice cultivar with black bran covering the endosperm.  Two aromatic black rice varieties of Manipur, one Burma black rice, red rice, parboiled rice and Sona masuri from Dharwad market were evaluated for physical characteristics, cooking properties and nutritional composition. The rice varieties showed significant differences and higher 1000 kernel grain weight, 1000 grain volume, grain length, breadth, length breadth ratio and bulk density was observed in black rice varieties. Evaluation of the cooking properties of different rice varieties showed longer cooking time, lower water uptake ratio and swelling capacity and higher gruel solid loss in black rice varieties. The amylose content was significantly lower in black rice varieties. Evaluation of chemical composition of the rice varieties showed higher protein content (11.4 %), fat content (3.2%), crude fiber (1.64%) in Burma black rice, zinc content (6.20 mg/100g) in black rice (Chakhao amubi), manganese content (2.56%) in black rice (Poireiton chakhao). Phytonutrient contents showed higher content of polyphenol (62.33 mg gallic acid equivalent per 100 g), phytate (27.36 mg per g) and antioxidant activity (72.52%)  by  DPPH (2, 2-diphenyl-1 picryl-hydrazyl) assay in black rice Poireiton chakhao.  Black rice   therefore has a potential to use as a neutraceutical agents and design therapeutic foods.