Rice is a versatile cereal and used for consumption in various forms. The three principal rice products ofcommercial importance which are traditionally being made in India are popped, puffed and flaked rice. Beaten rice or flakedrice is a popular whole rice product widely produced in India. Hence an investigation was undertaken to study the varietalsuitability of rice for flaking quality characteristics. Sample of 15 paddy varieties were procured from ARS, Mugad. Thephysico-chemical parameters, cooking time and gelatinization temperature (GT) of milled rice and flaking quality such asrice flakes yield, expansion ratio of rice flakes and flake size of rice flakes were studied. Physical characteristics of milledrice varieties varied significantly (P<0.01). Among the milled rice varieties, the super fine variety Pusa-basumati had thehighest length (7.22 mm) and the lowest in Dodiga (5.33 mm) a common grain variety. The L:B ratio for all the varieties ofmilled rice ranged from 1.89 to 3.68. The rice flakes yield was positively and significantly associated with bulk density ofrice grains (r=0.496), expansion ratio of rice flakes (r=0.640) and starch content (r=0.486). Whereas, the expansion ratio ofrice flakes positively correlated to gelatinization temperature (r=0.497). In the present study, it was observed that ricevarieties Intan, Dodiga Udarsali, Navali, Abhilash, Jaya, Champakali posses good processing quality, exhibit optimumcooking time (19.00 to 23.50 min), high amylose content (27.6-30.6% db) and intermediate gelatinization temperature(70.09° to 72.45°C). Hence it can be concluded that the rice varieties with high amylose content, optimum cooking time andintermediate gelatinization temperature are most suitable for good cooking, eating and processing qualities.