The present study was conducted to know the effect of pre-treatment on the cooking quality, functionalproperties, visual appearance and organoleptic quality in comparison with raw little millet grains. Differentpre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, dryingand roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatment decreased the cookingtime. Maximum reduction was observed in cooked and dried (4.33 min) grains by 62.86 per cent, whereas minimumreduction was observed in roasted (10.00 min) grains by 13.79 per cent. Pre-treatment increased both cooked weight andvolume except for cooked and dried grains. Maximum increase was observed in cooked dried and roasted (39.66 g and 32.33 ml)grains by 38.57 and 36.64 per cent, respectively, whereas minimum increase was observed in soaked steamed and dried(27.00 g and 23.66 ml) grains by 1.14 and 2.31 per cent, respectively. Pre-treatment decreased the swelling power and percent solubility. Maximum reduction in swelling power was observed in cooked and dried (5.61 g/g) grains by 22.83 per cent,whereas minimum reduction was observed in soaked steamed and dried (6.69 g/g) grains by 7.97 per cent. Maximumreduction in solubility was observed in cooked dried and roasted (1.75 %) grains by 71.35 per cent, whereas minimum wasobserved in roasted (5.62 %) grains by 8.09 per cent. Pre-treatments except roasted decreased the visual appearance ofgrains whereas roasting (8.00) improved the appearance than raw grains. There were no significant changes observed inorganoleptic evaluation of cooked rice of pre-treated grains. Each quality characters like cooking quality, visual appearanceand organoleptic evaluation were ranked and scores were given. As cooked dried and roasted grains got high total score thanother pre-treatments, it can be used as ready to eat convenient rice.