This investigation attempts to minimize the degree of milling (D-OM) for uniform light colour and superior cooking quality of long, medium and short grain rice varieties. Three indica varieties of rice samples were milled to various degrees (2-18%) in Satake laboratory abrasive polisher. The effect of D-OM on specific energy consumption (E-S), optical value measured with a Satake milling meter, and cooking qualities were analyzed for the three varieties. Cooking index (CI) was determined as a function of optimum cooking time (C-T), water uptake ratio (W-UR), volume expansion ratio (V-ER) and length expansion ratio (L-ER). E-S, Satake degree of milling (SDM) values and CI increased with progressive milling. Long and slender variety has lower mass loss during milling compared to the short-bold variety and therefore has higher E-S. However, the long-slender variety has higher CI compared to the other two varieties considered in this study. Optimum D-OM was determined using Excel solver and by superimposition of graphs, considering the E-S, SDM measurement and CI. The optimum D-OM, was found to vary between 10 and 13% for the long-slender, medium and short-bold varieties of rice within the acceptable range of optical property, and Cl. (c) 2006 Elsevier Ltd. All rights reserved.