Half the world's population relies on rice (Oryza sativa L.) as their primary source of nutrition. The quality of the rice grain is incredibly valuable to breeders, farmers, and consumers as the population grows and the variety of needs for rice expands. The milling, aesthetic, eating, cooking, and nutritional properties of rice grains are the four most important aspects of rice quality. In the present study out of 250 lines, 80 lines fell under long bold grain type, 73 lines fell under medium slender grain type, 65 lines fell under short slender grain type, 23 lines fell under long slender grain type, and 9 lines under short bold grain type. Among 250 3K lines the alkali spreading score was ranged from 3 (low, intermediate spreading) to 6 (High alkali spreading or low GT), as per the classification, 8 lines fell under low to intermediate alkali spreading, while 120 lines showed intermediate spreading (intermediate GT) and majority of the lines (122 lines) was observed to have high alkali spreading value or low GT. Therefore, from the study it can be concluded that 110 3K rice lines presented good physical traits like grain length, gel consistency and alkaline spread ratio.