Three rice varieties of Nampyong, Dongjin I, Ilmi produced In Naju were examined for cooking properties. The lipid content of Dongjin I and the protein content of Ilmi were higher than those of others. Total amylose contents of three varieties were in range of 16.1$sim$-18.6% and that of Ilmi were higher than the others. The initial gelatinization temperature by RVA were ranged from 69.8$^circ$C to 73. 3$^circ$C. Peak viscosity and breakdown were the highest in Dongjin I but setback was the lowest. Nampyong had the highest value(p<O.O5) for adhesiveness, springiness and cohesiveness. The sensory evaluation results showed that Nampyong and Ilmi had the the highest value(p<O.O5) for overall quality.