The quality of rice is influenced by appearance, milling, nutrition, and cooking. Principal Component Analysis was used to study 5 rice varieties across 8 seasons. Appearance and milling quality are key factors in improving rice quality. Varieties and seasons affect rice quality, with differences in head rice rate and chalkiness. Better rice has high head rice rate, low chalkiness, good cooking quality, and suitable protein content. Early rice should be seeded before the end of March to avoid negative effects of high temperatures during ripening. The study also looked at correlations between different quality characteristics.