In the present study, six different rice varieties marketed in Penang, Malaysia (locally grown and imported) were evaluated for proximate composition, physiochemical properties and cooking qualities. Overall, 'Black rice' variety had the highest protein content (8.16%) with lowest fat content (0.07%). Between the various rice varieties investigated, thousand kernel weight varied between 16.97-19.43 g, length/breadth (l/b) ratio was between 2.09-3.75, while bulk density varied between 0.81-0.86 g/ml. Amylose content was highest (27.71%) in white rice (local, medium grain type) with lowest recorded for brown rice variety (3.36%). Results on minimum cooking time showed it to range between 10 to 31.67 minutes with the brown rice cooking the slowest. The water uptake ratio ranged between 2.33 to 3.95 and was low in glutinous rice (2.33), while gruel solid loss (range from 3.17 to 6.43) was lowest in Basmati rice variety (3.17%). The minimum cooking time was found to be negatively correlated with amylose content (r = -0.97). A positive correlation was recorded for both amylose content and l/b ratio in relation to elongation of cooked rice. These results highlight cooking and physiochemical properties of rice to be strongly dependent on their amylose content. Results generated in this study might be able to provide vital information's on identifying 'superior quality of rice' marketed in Penang, based on their proximate composition as well as on their physiochemical and cooking properties.