The qualities of Hubei rice varieties from 2006 to 2008 were analyzed. The rice from Hubei had better quality compared to others, especially in milling and physicchemical properties. They had good intactness, soft gel consistency, low gelatinizing temperature, and moderate amylase content. However, their appearance was not very appealing, and they had more chalky rice than average. To improve, new varieties with lower chalkiness should be developed in the future.