The physicochemical properties of five rice cultivars (Hwayoungbyeo, Goamibyeo, Yoosojung, LGC-soft, and Manmibyeo), varying in amylose content, were investigated. Morphological properties differ among cultivars depending on the amylose content of starch. High amino acid content was found in LGC-soft and Manmibyeo (low-amylose rice) while Goamibyeo (high-amylose rice) exhibited high mineral and sugar content. No substantial difference in fatty acid composition was observed among cultivars. LGC-soft and Manmibyeo showed faster hydrolysis rate, low pasting temperature, and higher peak and breakdown viscosities than that of the other cultivars. This study illustrates the wide variation in the physicochemical properties of the rice cultivars analyzed. The results could serve as baseline information for plant breeders and assist food processors in quality evaluation of rice with specific characteristics suitable for specialty food processing.