This investigation was carried out at the Rice Technology and Training Center (RTTC), in cooperation with Food Technology Research Institute (FTRI) during 1999-2000 rice growing season to study the ef‌fect of storage period and type of storage bags on the chemical compo‌sition of rice grain after harvest. Paddy of five rice varieties i.e., Giza 178, Sakha 101, Sakha 102, Giza 181 and Egyptian Yasmine were used. The chemical composition of the grain was determined after zero, 3, 6 and 9 months storage period. However, it was analyzed after one year for samples stored in jute sacks, striped plastic bags and paper bags. The results indicated that there were significant differences be‌tween varieties in respect to all chemical composition and these differ‌ences were mainly due to the differences in the genetic constitution of these varieties. Moreover, increasing storage period more than 6 months affected significantly all the chemical composition of the rice grain ex‌cept ash. Meanwhile moisture, protein, oil contents were decreased sig‌nificantly. In addition, amylose content was increased significantly by in‌creasing storage period. Meanwhile, significant differences in protein and oil contents, only, were estimated between the different storage bags. The results also indicated that the interaction between varieties and storage periods were insignificant for all studied chemical composition. Accordingly, it could be recommended that rice grain of any of the studied varieties could be well stored till six months without any sig‌nificant changes in the chemical composition of the rice grains. On the other hand paper bags or jute sacks were the best for storing rice grain.