Crop plant improvement depends on genetic diversity. The regional collections contain a variety of genes, some of which are useful despite the shifting socioeconomic and environmental/climatic circumstances. Plant breeders can produce new and enhanced cultivars with desirable features by utilizing the diversity of available plant genetic resources. Twenty five traditional rice (Oryza sativa L.) landraces from the NorthWest Himalayan region of Kashmir were assessed for cooking quality and physic-chemical characteristics. The majority of the cooking quality traits, such as kernel length before and after cooking, kernel breadth before and after cooking, amylose content gel, consistency, and alkali spreading value, showed a wide range of variability in the rice landraces under study. Extensive genetic variety across the landraces under investigation, which may be used for agricultural development programs, was suggested by the wide variation among the morphological and other cooking quality parameters.