The present investigation was carried out to study the effect of storage practices (Warehouse, open shed, and silo) and storage packages (jute sacks, paper packs, and plastic sacks) on cooking and eating characteristics, Kernel elongation (%),Gel consistency (mm), Amylose content (%) and cooking time (min) for three rice Egyptian varieties Sakha 102, Giza 179 as short grain varieties and Egyptian Yasmine as a long grain variety for two seasons 2014, 2015. The result show that warehouse storage place was the best among the other storage places since it caused the lowest degradation in cooking and eating quality characters. Sakha 102 was the less affected variety by different storage bags and the lowest deterioration in the cooking and eating quality characters occurred when jute sacks were used.