Abstract: Simple correlation was worked out based on the mean values obtained from tested 16 aromatic rice varieties to determine the extent and strength of the possible pairs of 13 quality characters. Correlation studies revealed that kernel length had highly significant positive correlation with length/breadth ratio and kernel length after cooking and significant positive correlation with gel consistency. Length/breadth ratio showed significant to highly significant positive correlation with gel consistency, protein content, water uptake ratio and kernel length after cooking. Head rice showed significant positive correlation with milled rice, kernel breadth and gel consistency. Gel consistency showed highly significant positive correlation with gelatinization temperature while it showed highly significant negative correlation with amylose content. Expanded volume showed highly significant positive correlation with amylose content, elongation ratio and water uptake ratio. The strong and significant positive correlation of kernel length, length/breadth ratio, head rice, gel consistency and expanded volume with different quality characters indicated that these are prime grain quality characters for improvement of genotypes.