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Aging is a process that can develop rice-cooking quality. Specially, it helps to increase kernel elongation rate during cooking time. We have aged four popular Malaysian rice cultivars in different time and temperature conditions and we have observed that maximum good kernel elongation ratio for Mahsuri and Mahsuri Mutant are 100 C for 5 hours. In 9192, maximum kernel elongation ratio was observed at 110 C with 5 hours and for putri it was 110 C for 3 hours. In Mahsuri, proportionate change range was 003 to 0.23 So we can say that the degree of elongation of Mahsuri is poor to low. For Mahsuri Mutant proportionate change range was 0, 33 to O. 65 and the degree of elongation Mahsuri Mutant can be graded grading as medium. Proportionate change range was observed 0.23 to 0, 60 in 9192 and it is convenient to say that degree of elongation of 9192 is low to medium. Finally, in putri a very interesting …