This study evaluated new Egyptian rice varieties: Sakha Super 300, Sakha Super 301, Sakha Super 302, Sakha 108, Basmati Giza 201, and Giza 181, focusing on their physicochemical, nutritional properties, milling characteristics, and eating quality for both brown and milled rice. Data showed variations in physical characteristics, with Basmati Giza 201 being the longest and having the lowest width and percentage of white and head rice. White rice absorbs more water than brown rice in all studied rice varieties. Basmati Giza 201 brown rice required the longest cooking time (35.70 minutes), while Sakha Super 302 white rice, cooking time (18.10 minutes). Variations in gel consistency(GC) were observed, with Sakha 108 having the highest GC in both milled and brown rice, followed by Giza 181 and Sakha Super 302. The alkali spreading value (GT) for brown rice was lower than for white rice, with Basmati Giza 201 and Giza 181 white rice showing the highest gelatinization temperatures(7.00%). Milled rice had higher elongation percentages, with Sakha Super 300 showing a high rate(44.40%)and Basmati Giza 201 the lowest (30.60%). Basmati Giza 201 white rice had the highest amylose content (26.40%), while Sakha 108 and Giza 181 brown rice had the lowest (17.20%). Compared to white rice, brown rice had a lower carbohydrate content but higher protein, ether extract, and ash levels among the varieties. Brown rice also contains more minerals, so Increased cultivation of Basmati Giza 201 and Sakha Super 301 is recommended due to their favorable physical, chemical, and eating quality traits.