This study was carried out to evaluate physicochemical characteristics of rice grains of local traditional and high yielding Aman variety. Characteristics studied include physical parameters such as grain classification, appearance, milling outturn, length, breadth, L/B ratio), Chemical parameters such as alkali spreading value (ASV), apparent amylose content (AAC), protein content and cooking characteristics such as cooking time, volume expansion, elongation ratio. A total of 26 rice aman cultivars including 13 (thirteen) local cultivars and 13 (thirteen) high yielding variety were studied for physicochemical properties. Our data reveals that the highest milling outturn 72.5% was found in the BRRI dhan57 and lowest in local variety Sakor (67.4%). The highest milled rice length (6.5mm) was found in BRRI dhan42 and the highest L/B ratio (3.7) was found in BRRI dhan57 and the lowest was in Sakor (1.9). AAC of these cultivars range from 21% (BRRI dhan 53) to 28.1 (Subulkua). All the variety contain more than 7.0% protein content. The highest protein content found in traditional variety Betu (9.1%) and the lowest in HYV BRRI dhan51 and BRRI dhan 54(7%). Maximum cooking time required for 22.5 min for BRRI dhan33 and lowest in Jabsiri (12.5 min). Elongation ratio (ER) of grain of local and modern aman rice varieties varied between 1.2 to 1.6. The highest elongation ratio was BRRI dhan51(1.6). Imbibition rato (IR) of grain of local and modern Aman rice varieties varied between BRRI dhan57(2.4) to Subulkua(4.6). The highest elongation ratio was BRRI dhan 51(1.6). Information generated from characterizing these local traditional cultivars will allow breeders to select superior quality rice varieties for parental selection of aman rice breeding program in Bangladesh.