Engineering properties and proximate composition of milled rice was determined for different organic rice varieties, i.e. Ciherang (CH), IR-64 (IR), Sintanur (ST), Pandanwangi (PW), Merah Bali (MB), Coklat Berlian (CB), Merah A2 (MA) and Hitam Melik (HM). The engineering properties parameters included the length (L), width (W), L/W ratio, 1000 kernels weight, bulk density (ρb), angle of repose (φ), thermal conductivity (k), volumetric specific heat (Cp), thermal diffusivity (α), and colour attributes (L*, a*, b*). The proximate compositions of rice were evaluated in terms of the protein, carbohydrate, fat, ash, moisture, and amylose contents. The results showed that organic rice kernels from eastern Java ranged from “medium” to “long” according to their L values and seemed to have slender to medium shape based on their L/W ratio. The weight of 1000 rice kernels were about 18.00-23.29 g depending on the variety, in which the varieties of IR and MA indicated the lowest and highest values, respectively. The ρb values of rice varied from 0.77 to 0.88 g/cm3, while the φ values were about 21.1-26.3°. The highest k, Cp, and α values were revealed by varieties of PW (0.115 W/m.K), MB (2.236 MJ/m3.K), and CB (0.099 mm2/s), respectively. It was found that non-white color organic rice varieties, including MB, CB, MA, and HM, showed higher protein and fat contents than white color rice samples such as CH, IR, ST, and PW. The present organic rice samples were categorized as “low” to “intermediate” amylose content with a variety of values from 16.6 to 21.8%.