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Physicochemical data on protein content, apparent amylose content (AC), alkali spreading value (an index of starch gelatinization temperature GT), gel consistency (GC), Amylograph viscosity (peak, setback, and consistency), cooked rice Instron hardness and stickiness, and grain length and width were collected for 2679 milled rices (Oryza sativa L.) grown in 64 countries at 67 locations. We compared these data with the country's quality preferences when possible.rnrnMean protein is 7.3%. High AC predominates everywhere but in Europe. Intermediate AC, however, seems to be preferred for slightly sticky, soft-cooked rice. Low GT is preferred on all continents over intermediate GT, and soft GC over medium and hard GC, except in Africa, where hard GC is preferred.rnrnExtra long grains predominate only in Surinam; long, slender grains in the Americas, Thailand, and other exporting countries. Medium-sized and -shaped grains predominate in most of Asia, except in Bangladesh; Bhutan; China; Japan; Republic of Korea; Taiwan, China; and Vietnam (traditional varieties), where people prefer short-grained rices. Medium-grained rice is also popular in Europe. Bulgaria, Spain, and Russia are the exceptions, where short, bold grains predominate. Consumers prefer long-grained, medium-shaped rices in Hungary.rnrnMilled rice of 244 wild Oryza species, of which 195 were O. glaberrima, were characterized for AC, GT, and GC. Properties are similar to those of cultivated rice: 12% mean protein, high AC, low GT, and hard GC.