Rice's market worth is mostly determined by its physico-chemical quality, as well as its cooking and eating efficiency. The milling characteristics of Egyptian rice Giza 179 cv. are problematic. Through the finest agronomic techniques of rice, we hope to solve this problem. A field experiment has been performed at the Rice Research and Training Center (RRTC), Sakha, Kafrelsheikh, Egypt in the 2019 and 2020 seasons. Plant growth-promoting rhizobacteria (PGPR) and cyanobacteria (blue green algae, BGA) have been used as biofertilizers, evaluating their impact on yield and grain quality. Combining inorganic nitrogen in the form of urea with biofertilizers improved grain yield and physicochemical and cooking characteristics such as milling properties (hulling%, milling%, and head rice%), cooking and eating quality characteristics (gelatinization temperature, gel consistency test, amylose content%, and kernel elongation%), physical characteristics (grain length, width, and shape), chemical compositions (nitrogen uptake, protein content, ash content, fat%, and carbohydrate%. PGPR and BGA inoculation in combination with 110 Kg ha^-1 of N resulted in the greatest values of these characteristics, except carbohydrate% and grain shape, with no significant changes in inorganic nitrogen at the recommended rate of 165 Kg ha^-1 of N. Fertilization that contains biofertilizers enriches the Egyptian Giza 179 rice grain's physical, chemical, and cooking qualities.